Pizza dough: add flour, salt, and yeast to a medium-sized bowl and stir all dry ingredients until thoroughly combined.

Measure and add 6 grams of olive oil (1.5 teaspoons) and water, and stir for 2 minutes to ensure that all dough components are combined and there are no dry flour spots. The dough will be very sticky and probably difficult to handle with your hands, so keep using the spoon.

Spray the inside of an 8x4-inch loaf pan with non-stick cooking spray and then add 2 teaspoons or 8 grams of olive oil to the pan and tilt the pan a few times to allow the olive oil to spread out some.

Add the sticky dough on top of the olive oil in the pan and moisten your fingertips with some of the olive oil to prevent sticking. Using your olive-oiled fingertips, press the dough to flatten it and try to get the dough to reach close to all four corners of the pan. Flipping the dough after you've flattened it will help to coat the dough thoroughly with olive oil and make it easier to handle with your fingers. 

Once the dough is flattened and stretching close to the corners of the pan, cover the pan and allow it to rise for 1.5 to 2 hours or until it is really puffy and at least doubled in size.

Refrigerator option: if you want to bake the pizza the next day, let the dough rise for 1 hour and then place the pan with the dough in the refrigerator and store it covered with plastic wrap for up to 24 hours. Remove the dough 30 minutes before you want to bake it.

Near the end of the rise time, preheat your oven to 500 degrees F (260 C).

Pre-bake toppings: add all of the shredded cheese and spread it out on top of the dough. Top the cheese with bite-sized pieces of turkey.

With a fork, transfer 15 or so drained green beans and spread them out consistently around the top of the pizza. If you are making this with leftover green bean casserole, don't worry if you get some globs of the mushroom soup and onion mixture that's mixed in with the beans, it actually works really well on this pizza. 

Once topped with toppings, bake the pizza for 18 to 20 minutes. 

Remove from the pan and put it on a cooling rack to cool while you add the rest of the toppings.

Post-bake toppings: puree a can of cranberry sauce in the blender. Add the cranberry sauce to a squeeze bottle to use to drizzle on the pizza. You can use a spoon if you want, and if you don't want to puree the sauce, you can just add very small spoonfuls of the sauce on top of the warm pizza in random places.

Top the pizza with a few sweetened cranberries, and then add some crispy fried onions.

Finish garnishing the pizza by drizzling on some cranberry sauce and a drizzle of turkey gravy.