In the bowl of a stand mixer fitted with the paddle attachment, whisk together the pizza flour and instant yeast until well-combined. Whisk in the salt until evenly distributed.

Add the water, vinegar, 3 tablespoons olive oil, and honey. Mix on low speed with the paddle attachment until a very sticky batter-style dough forms.

Turn the mixer to medium-high speed and mix for 4 minutes. The dough will still be quite thin and very sticky, but should have thickened a bit.

Drizzle enough olive oil to cover the bottom of a 9-inch x 13-inch x 2-inch pan with 1/8-inch of oil. Turn the pan slowly to spread it evenly around the surface of the pan, including greasing the sides.

Drizzle the top of the dough lightly and your fingers generously with more oil. Use your fingers to press and push the dough into a rectangle about 9-inches x 13-inches, filling the pan, in a single layer.

For a more even layer, use an oiled bench scraper or cake turner to smooth the top of the rectangle as much as you can.

Cover the top of the pan with oiled plastic wrap and place it in a warm, draft-free location to rise until at least doubled in size. This will take 2 to 3 hours.

Dimple the dough by pressing the tips of your fingers into the dough straight down to the bottom of the pan in about half-inch intervals from one short side to the other.

Drizzle the dough lightly with more oil if it isn’t already glistening. Place the pan in the center of the preheated oven and bake for 15 minutes.

If the top is browning too quickly, cover with aluminum foil until finished baking.

Remove the pan from the oven, remove any foil you’ve added, and place the baking pan on a wire rack.

Let the bread cool for 5 minutes in the pan. Remove the pan and place the bread right on the rack to cool for another 30 to 45 minutes to let the starches in the bread set.

Slice with a large serrated bread knife and serve.