Amiel, you're crazy for this one.
1 tsp. active dry yeast2 Tbsp. vegetable or other neutral oilWhisk flour, kosher salt, and yeast in a large bowl until well combined. Gradually add 3½ cups warm water a few big splashes at a time, stirring with a wooden spoon to incorporate, until a thick batter forms. Continue to stir aggressively for a minute or so to get any lumps out. Cover bowl and chill at least 12 hours and up to 2 days.
Using a rubber spatula or plastic bench scraper, turn dough out onto sheet pan. Using your hands, gently spread dough in an even layer to edges of pan.
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