In a large bowl, combine warm water, honey, and instant-yeast. Let sit 5 minutes until slightly foamy.

Add bread-flour, salt, and olive oil. Mix with a spatula or your hands until no dry flour remains. The dough will be very wet and shaggy.

Cover and rest 15 minutes. This short rest begins gluten development.

With wet hands, lift the dough from the center, letting the sides fold under. Rotate the bowl 90° and repeat. Do this until you've gone around the bowl. Cover and rest 30 minutes.

Repeat the coil-fold process. The dough should feel smoother and more elastic. Cover and rest 30 minutes.

Repeat the coil-fold process. The dough is transforming from shaggy to smooth. Cover and rest 30 minutes.

Final coil-fold set. The dough should now be smooth, elastic, and hold its shape better.

After the final fold, cover and let rise at room temperature for 1-2 hours until doubled. The dough should be puffy and jiggly.

Pour 2 Tbsp olive oil into a 9x13-inch metal pan. Tip the pan to coat the bottom evenly.

Gently scrape the dough into the oiled pan. Using oiled hands, press and stretch the dough toward the corners. If it springs back, let it rest 10 minutes and try again. Don't force it.

Drizzle another 1 Tbsp oil over the dough. Cover loosely and let rise 45-60 minutes until puffy and nearly filling the pan. The dough should jiggle when you shake the pan.

30 minutes before baking, preheat your oven to 450°F (230°C) with a rack in the lower third.

Oil your fingertips generously. Press deep dimples into the dough, all the way to the bottom of the pan. Those dimples hold oil, brine, and toppings – shallow dimples are missed opportunities.

Stir together the warm water and salt until dissolved. Pour the brine evenly over the dimpled dough, letting it pool in the indentations. This creates the impossibly crispy crust.

Drizzle with remaining olive oil (about 1 Tbsp). Scatter fresh rosemary and flaky sea salt over the top.

Pour olive oil into a 9x13-inch metal pan. Tilt to coat evenly.

Scrape dough into pan, stretch gently toward corners with oiled hands.

Rest and re-stretch as needed until dough fills the pan.

Cover and proof until puffy and jiggly.

Oil a 12-inch cast iron skillet generously.

Scrape dough into skillet, stretch to edges.

Proof and bake as directed, adding 2-3 minutes bake time for thicker center.

Place the pan on the lower rack. Bake 25-30 minutes until the top is deeply golden brown and the edges are crispy and pulling away from the pan.

Carefully lift a corner with a spatula. The bottom should be golden and crispy. If not, bake 3-5 more minutes.

Let cool in the pan for 5 minutes, then use a spatula to transfer to a wire rack. This prevents the bottom from getting soggy.