In a medium mixing bowl add warm water, yeast, and sugar. Let sit for a couple of minutes or until it looks foamy.
Pour in the remaining 1 1/2 cups of warm water. Add an extra 1/4 cup if the dough seems to dry. You want a wet dough,
Stir in the salt.
Stir in the flour one cup at a time. Make sure you have accurately measured cups of flour. Mix until the dough comes together.
In a different large mixing bowl pour 4 tbsp of olive oil. Transfer the dough into the bowl with the olive oil.
Put some olive oil on your fingers. In the bowl, you want to run your fingers along the edges of the bowl pull the dough up, and fold the dough into the center of the bowl. Continue to do this several times or about for a minute or two. This will help to create the air pockets for the airy dough. The dough will be more of a wet dough.
When you have finished folding the dough, cover with some plastic wrap and allow to rise in the fridge for 2-3 hours at minimum or overnight.
Remove dough from the fridge when it's time. Preheat the oven to 425.
Prepare a pan by putting 2-3 tbsp of olive oil on the bottom. This will help to create a crispy bottom. I used a 10x15 inch cookie sheet with high edges. Something similar would also work.
Prepare the herb topping.
Pour the dough into the prepared pan and stretch the dough and pull at the edges to cover the length of the pan.
With oiled fingers dimple the dough with your fingertips. Do this until all the dough is dimpled. (see the picture in a post for what its suppose to look like)
Spread the topping evenly over the top of the dough.
Let rise for 30 minutes to an hour depending on the temperature of your kitchen.
Bake at 425 for about 25-30 minutes or until it is golden brown.