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Whisk together the warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.
Add the bread flour and mix.
Clean down the bowl and let the dough rest for 15 minutes.
Do some stretch and folds, cover, and let rest for another 15 minutes.
Do some more stretch and folds, cover, and let sit at room temperature for an hour and a half.
Prepare a baking tray with parchment paper and 3 tablespoons of extra virgin olive oil.
Tip the dough into the tray, fold it into a burrito shape, and flip it upside down so the smooth side is on top.
Cover and proof for an hour and a half.
Drizzle with olive oil and dimple the dough.
Add any desired toppings.
Bake on the lowest rack of the oven at 220°C/430°F for 18-23 minutes, or until deep golden brown.