Mix together flour, yeast, and water with a wooden spoon until almost all flour has disappeared and a rough dough is formed.

Add salt and olive oil and continue mixing with a spoon until a smooth, very soft and sticky dough forms. Clean spoon and scrape down bowl. Cover and let rest for 15 minutes.

Perform the first set of rotating folds: with a damp hand, stretch and fold the dough over the top, rotate, and repeat about 10-12 times. Let dough rest for 15 minutes. Repeat steps 2 more times.

Transfer dough into an oiled container, rub with olive oil, cover, and refrigerate for 24 hours.

Transfer dough to the counter, press and stretch into a square, fold into thirds, and reshape into a ball. Transfer back into an oiled container, cover, and refrigerate for another 24 hours.

Remove dough from refrigerator and let stand at room temperature for 1 hour.

Cook sausage in a skillet until browned and crumbly, about 10 minutes. Set aside. Cook peppers and onions until softened, about 3-5 minutes, then set aside.

Preheat oven to 500°F (250°C) and oil a sheet pan. Use oiled fingers to press dough into a rectangle on the pan. Drizzle with olive oil and brush evenly.

Bake dough in the preheated oven until golden brown, about 15 minutes. Cool on a rack for 15 minutes.

Assemble pizza: Spread crust with sauce, sausage, and vegetables. Top with mozzarella and Monterey Jack cheese, then sprinkle with Parmesan.