In a large bowl, whisk together your flour and salt.

In a separate bowl, mix the warm water, yeast, and honey (or sugar). Let sit for about 5 minutes to activate the yeast — it should look foamy and bubbly. Stir in the olive oil.

Add the yeast mixture to the flour mixture and mix until no dry patches remain. The dough will be shaggy and sticky — that’s expected, since we’re not kneading it.

Generously oil your sheet pan. (For some added assurance against sticking, you can add a layer of parchment paper too.)

Turn the dough out onto the pan. Then, to help build structure, fold the dough onto itself: grab one side, stretch it up, and fold it into the center. Repeat with the opposite side, folding the dough into thirds like a letter. Flip it over so the seam side is on the bottom.

Gently stretch the dough to fill the pan. If it resists and springs back, let it rest for 20 minutes, then stretch it again.

Using wet or oiled fingers, dimple the surface of the dough all the way down to the pan.

Whisk together the brine ingredients and pour it evenly over the dough. Cover and let rise for 1 hour at room temperature.

Drizzle generously with more olive oil.

Bake for 18–20 minutes, rotating the pan halfway through. The top should be deep golden brown and the bottom will be super crisp.

Remove from the oven and let cool slightly, then remove from the pan and eat up!