In the bowl of a stand mixer fitted with the paddle attachment, place 2⅓ cups (560 grams) room temperature water and 3 tablespoons (42 grams) oil. Add flour, kosher salt, and yeast. Beat at low speed for 4 minutes. Scrape sides of bowl and paddle. Increase mixer speed to medium-low, and beat until dough pulls away from sides of bowl and forms a smooth ball on paddle, 2 to 3 minutes.

Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 ½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)

Line bottom of a rimmed 17¼x12¼-inch baking sheet with parchment paper. Brush with 2 tablespoons (28 grams) oil.

Turn out dough onto prepared pan, and using just your fingertips, gently stretch dough to completely fill pan. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.

Uncover dough, and dimple using your fingertips, touching pan through dough without tearing dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is level with sides of pan, about 30 minutes.

Preheat oven to 450°F (230°C).

Drizzle dough with remaining 2 tablespoons (28 grams) oil. Top with produce, and sprinkle with flaked sea salt.

Bake for 15 minutes. Reduce oven temperature to 425°F (220°C), and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), about 10 minutes more. Let cool on pan for 10 minutes. Remove from pan. Serve warm, or let cool completely on a wire rack. Garnish with crushed red pepper and black pepper, if desired.