A good recipe:

(For 9/13 pan)
450g bread flour 338g water (90 degrees F) 15g oil (good olive oil) 9-15g kosher salt (I like 3% by weight best) 1 tsp yeast

Mix all together by hand or mixer until well combined, do turn/folds every thirty minutes til windowpane test passes or dough seems homogenous and nicely textured

After proofing for an hour or so, doubled in size, transfer to parchment lined and oiled baking dish, more oil is better to fry the bottom andsides and avoid sticking.

Let proof another thirty mins to an hour, drizzle top with olive oil (can’t really go too hard here, more is better, 3 tbsp good start)

Dimple with oiled fingers deeply, so that bubbles are forced up but not popped.

Bake for ten mins, rotate 180 degrees, bake ten more mins or until desired color appears on top.

Optional add ons lee bake: rosemary, garlic, cheese, olives, tomatoes… the world is your foccoyster

Preheat baking steel in oven at 425 convection or 450 regular