Mix the flour, water, and salt in a stand mixer fitted with a dough hook on low speed until no areas of dry flour remain, about 3 to 4 minutes.

Turn off the mixer and let the dough rest for 20 minutes to allow the flour to fully hydrate.

Sprinkle the yeast and sugar over the dough. Knead on low speed for 2 minutes, then increase the speed to high and continue kneading until the dough is glossy and smooth, about 6 to 10 minutes—it should pull away from the sides of the bowl while the mixer is running.

Coat a large bowl with olive oil and transfer the dough into it. Pour more oil over the top and flip the dough once to ensure it is fully coated; cover tightly and let rise at room temperature until nearly tripled in volume with large bubbles formed on the surface, about 2 to 2.5 hours.

Position an oven rack in the middle, place a baking stone on the rack, and heat the oven to 450°F at least one hour before baking.

Coat a rimmed baking sheet with olive oil. Turn the dough out onto the sheet and gently press it toward the edges with your fingertips; if the dough resists stretching, let it relax for 10 minutes before trying again.

Let the dough rest until slightly bubbly, about 5 to 10 minutes. Use a fork to poke the surface of the dough 30 to 40 times and sprinkle evenly with kosher salt.

Bake for 20 to 30 minutes until deeply golden brown, rotating the sheet halfway through and sprinkling the chopped rosemary over the top at the same time.

Transfer the pizza to a cutting board and brush the crust lightly with the remaining olive oil. Slice and serve immediately while still hot and crisp.