In large bowl combine 3 cups of the flour, the yeast, and 1 1/2 teaspoons salt. Add the warm water. Stir until flour mixture is moistened. (The dough will be sticky and soft.) Cover bowl with waxed paper; let rest at room temperature for 2 hours.
Grease a 15x10x1-inch baking pan; set aside. Using a fork, stir the remaining 1 cup flour into the dough. Gather dough with your hands. Place dough in the prepared pan. Using a rubber spatula coated with nonstick cooking spray, gently spread dough evenly in pan (dough will be sticky). Coat a piece of plastic wrap with nonstick cooking spray; cover dough with plastic wrap, coated side down. Let rest at room temperature for 1 1/2 to 2 hours or until puffy.
Preheat oven to 400 degrees F. Uncover dough. Sprinkle pumpkin seeds, dried tomatoes, and/or olives over surface of dough. Brush lightly with olive oil. Sprinkle with coarse salt and paprika. Bake, uncovered, about 30 minutes or until golden brown. Cool slightly in pan on wire rack. Serve warm.