Mix flour, yeast, salt, olive oil, and a pinch of sugar with the water and create a homogenous mixture.
Place the dough in an airtight container and refrigerate it for at least 24 hours.
Cover the bottom and edges of a half-sheet pan with olive oil.
Transfer the dough to the pan and stretch it with your hands. Allow the dough to relax, uncovered, for about 10 to 15 minutes, then stretch it again.
Let the dough rise in the pan for at least an hour before you add the toppings. Toppings consist of tomato sauce, grated Caciocavallo cheese, breadcrumbs, and optionally pepperoni.