Mix together plain/all-purpose flour (525g/3½ cups), dry yeast (7g), and fine salt (2 tsp) in a large bowl then add lukewarm water (500ml/2 cups) and continue to mix to form a wet dough.
Coat the top of the dough ball with olive oil (1 tbsp), cover the bowl with glad wrap/cling film, and refrigerate overnight or at least 18 hours.
Line a 20cm x 30cm x 2½cm (8" x 12" x 1") baking tin with baking paper and set aside.
Remove glad wrap/cling film and scrape the dough into a ball in the center of the bowl to deflate it. I use a plastic dough scraper for this, but a silicone spatula would work too.
Tip/pour the dough straight out of the bowl into the middle of the prepared tin and pull it into a rectangular shape towards the edges of the tin.
Allow dough to rise at room temperature for 2 to 4 hours until it roughly doubles in size and fills the tray.
Meanwhile preheat the oven to 210c/410f.
Coat your fingers in a little olive oil and press dimples into the dough with your fingers. Gently brush remaining olive oil (3 tbsp) over the surface of the dough, sprinkle grated parmesan (3 tbsp) evenly over the dough.
Bake for 30 to 35 minutes or until cooked through.