In a Kitchen-aid mixer, with the paddle attachment on low speed (#2), combine the flour and yeast.  With the mixer running, gradually add the water, mixing just until the dough comes together, about 3 minutes, It will be very soupy.  Increase the speed to medium (#4) and beat until the dough is transformed into a smooth , shiny ball, about 20 minutes.  Add the sugar and salt and beat until they are well incorporated, about 3 minutes. 

 Using an oiled spatula or dough scraper, scrape the dough into a 1 1/2-quart bowl, lightly greased with cooking spray or oil.  The dough will look like melted mozzarella.  Lightly spray or oil the top of the dough.  Cover the container with plastic wrap.  Allow the dough to rise (ideally at 75 to 80 degrees) for about 4 hours or until it has at least doubled.

Coat the sheet pan with a heaping tablespoon of the olive oil and coat thoroughly.  Pour the dough onto it — it will be thin enough to pour but very sticky.  Coat your hands with a little of the remaining olive oil and spread the dough as thin as possible without tearing it.  Let it relax for 10 minutes, then spread it about 3/4 of the sheet full, trying to maintain the bubbles in the dough.  Spray the top lightly with canola oil cooking spray.  Cover the pan with another inverted cookie sheet or large bowl and allow to rise until double its original volume, about 2 hours.

Preheat the oven to 475 degrees at least one hour before baking.  Have an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.

Uncover the dough, and drizzle the remaining olive oil evenly over it.  Sprinkle evenly with the rosemary and salt.  Place the pan directly on the hot stone or baking sheet and bake for 12 to 13 minutes or until the top is golden.  Remove from the oven and drizzle with a good quality extra virgin olive oil, if desired.  Serve immediately.