To Make the Dough in a Food Processor (recommended): Combine bread flour (500 g), kosher salt (14 g), yeast (1 1/2 tsp), olive oil (20 g), and room temperature water (325 g) in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.
To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 20g olive oil in the bowl of a stand mixer. Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 20g olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.
Pour olive oil (40 g) into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.