Sicilian Pizza

Pour 2⅓ cups lukewarm water into a large bowl. Whisk in two ¼-oz. envelopes instant yeast (about 4½ tsp.) and 1 Tbsp. honey. Let sit until slightly milky, about 5 minutes.

Meanwhile, whisk 5 cups (625 g) all-purpose flour and 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in a medium bowl.

Stir dry ingredients into yeast mixture with a rubber spatula until just incorporated, then add 3 Tbsp. extra-virgin olive oil and mix (you can be vigorous; this is taking the place of kneading) until dough is stretchy, sticky, and no dry pockets of flour remain. Transfer dough to a lightly oiled large bowl; turn dough to coat in oil, then cover tightly with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about 30 minutes.