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In a mixing bowl, whisk to combine yeast and 950 grams warm water.
Transfer to the bowl of a stand mixer fitted with a paddle attachment.
Add flour, salt, and honey. Mix 4 minutes on low speed.
Transfer dough to a well oiled-shallow hotel pan. Fold to coat in oil.
Cover with plastic wrap and let sit 2 hours at room temperature.
Once proofed, refrigerate overnight.
The next day, heat oven to 450°F and one-hundred percent humidity.
Let dough sit 2 hours at room temperature, or until large bubbles begin to form.
Brush with oil and season with salt.
Bake 15 minutes.
Rotate pan and reduce humidity to zero.
Bake additional 15 minutes, or until golden brown.
Let cool. Slice and serve.