Combine flour, salt, and yeast with a whisk in a large bowl, add water, and fold in with a rubber spatula until evenly combined, set aside for 5 minutes to hydrate.
Now the dough should be close to a batter consistency, take the rubber spatula and give it a few bowl folds ( I did about 8 or so) then cover the bowl with a damp kitchen towel. Let it rest for 20 minutes.
Fill a small bowl with water and set it to the side.
Wet your hands in the small bowl of water and give the dough 4 coil folds, turning the bowl 90 degrees between each fold. Place the damp towel back over the bowl and rest for 20 minutes. Repeat this cycle 3 more times, 4 times in total.
Rest the dough for 20 more minutes.
Place one oven rack just below the center of the oven.
Preheat the oven to 400F
Generously oil a baking sheet with olive oil, making sure to coat the sides as well.
Transfer the dough to the prepared baking sheet, and stretch it to fill the pan. If the dough is resisting, let it rest for 5-10 minutes, repeat until it’s filling the pan.
Grab another cookie sheet, generously oil, then place it upside down over the pan of dough creating a cover for the dough to rise. Let rise for 1 hour somewhere warm, like above the preheated oven.
Once it is done rising, evenly sprinkle with the chili powder, garlic powder, oregano, ground cumin, red chili flakes, kosher salt, and ground black pepper. Drizzle generously with olive oil.
Press your fingers all over the dough, and top with the thinly sliced lemons in a 4x6 grid pattern.
Immediately place in the oven on the rack you positioned earlier.
Bake 25-30 minutes.
Turn the oven off, remove the pan, and place it on a cooling rack. Allow to cool for 30-60 minutes before removing from the pan and cutting.
Enjoy!