For the dough, in a large bowl, put the water, salt, and yeast. Mix. Allow to foam and dissolve for 5 minutes.
Add the flour. Using a wooden spoon, mix until everything is well combined.
Oil a bowl with olive oil and put the dough back in it.
Cover with a cloth or plastic wrap. Put in the fridge and let rise for 18 to 24 hours.
Take out of the fridge.
Oil a mold (rectangle 9in x 13in).
Remove dough from the bowl and place in the mold, coating the dough with olive oil.
Leave to rise at a hot, humid temperature (for example, in the oven with the light on or see chef's secret) for 2 to 4 hours.
Preheat the oven to 220°C (425°F).
When the dough has doubled in size, poke holes in the dough using your fingers. Add toppings of your choice, to taste.
Bake for 25 to 30 minutes, or until golden brown.
Take out of the oven. Let cool 15-20 minutes before slicing and serving.
Chef’s secret
To make the dough rise faster, put 1 cup of water in the microwave and bring to a boil for 2 to 3 minutes. Take out the cup of hot water and put your covered dough inside the microwave. There you have a perfect environment for a quick rise.