In a large bowl, whisk together 4 cups flour, 2 teaspoon instant yeast, and 2 teaspoon salt until evenly combined.

Add 2 cups warm water and mix with a wooden spoon or your hands until a sticky, shaggy dough forms with no dry flour visible. Cover bowl tightly with plastic wrap and let rise for 30 minutes.

Perform your first set of stretch and folds: grab one corner of the dough, pull up as high as it will stretch without tearing, then fold it over to the opposite side. Rotate bowl 90 degrees and repeat 7 more times for a total of 8 folds. Cover and let rise 30 minutes.

Repeat the stretch and fold process two more times at 30-minute intervals (you'll do 3 sets total over 90 minutes). The dough will become smoother and more elastic with each set.

Turn dough onto a generously floured surface and divide into 8 equal pieces (about 4 oz each). Working with one piece at a time, shape into tight balls by tucking edges underneath and pinching at the bottom.

Drizzle 2 tablespoon olive oil onto a parchment-lined baking sheet, spreading to coat. Place dough balls on sheet with space between them, spray or brush tops with oil, and cover loosely with plastic wrap. Let rise 1 hour or until doubled in size and puffy.

Preheat oven to 425°F. Drizzle rolls with remaining 4 tablespoon olive oil, then use your fingertips to press firmly into each roll, creating deep dimples across the surface. Add any desired toppings.

Bake 25-30 minutes until golden brown on top and bottom. Transfer to a wire rack and cool at least 10 minutes before serving.