In a large mixing bowl, combine the lukewarm water and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
In a separate bowl, whisk together the bread flour, sea salt, and barley malt syrup or honey.
Once the yeast is activated, add the dry ingredient mixture to the bowl with the yeast and water. Stir with a wooden spoon until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place your kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1-2 hours or until doubled in size.
Gently punch the dough down, transfer it to a well-oiled baking sheet, and stretch it into an even layer, about 1-inch thick.
Cover the dough again with the kitchen towel and let it rise for another 30-45 minutes.
Preheat your oven to 220°C (425°F).
Create deep dimples on the surface of the dough, drizzle with olive oil, sprinkle sea salt, and add desired toppings.
Bake for about 20-25 minutes or until golden brown.
Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
