In a large mixing bowl, combine 4 cups of flour and 2 teaspoons of kosher salt. Whisk them together until evenly distributed. Set this mixture aside.

In a measuring cup, warm 1½ cups of water until about 110°F. Sprinkle in 2 teaspoons of instant yeast and 1 tablespoon of granulated sugar, stirring gently. Let this sit for 5-10 minutes until frothy.

Pour the frothy yeast mixture into the bowl with the flour and salt blend. Stir until a rough dough begins to form. Add in ¼ cup of olive oil, mixing until the dough pulls away from the sides of the bowl.

Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 8 hours or overnight.

Grease a 9x13-inch cake pan with olive oil. Transfer the dough to the pan, tucking the edges under. It should fit snugly in the pan.

Cover the pan with a clean kitchen towel and let it rise in a warm area for about 2 hours.

Preheat your oven to 450°F.

Drizzle a tablespoon of olive oil evenly over the top. Use your fingers to gently dimple the surface.

In a small bowl, mix together 4 cloves of minced garlic, ½ cup of grated Parmesan cheese, and 2 teaspoons of Italian seasoning. Sprinkle this over the dimpled dough, finishing with a pinch of Maldon flaked sea salt.

Slide the pan into your preheated oven and bake at 425°F for 22-24 minutes until golden brown.

Once baked, remove from the oven and allow to cool in the pan for about 10 minutes. Transfer to a wire rack to cool further.