Bloom yeast in warm water and honey. Mix together and allow to sit until mixture begins to foam.
Add flour, salt, and slice scallions. If using a stand mixer, use the hook attachment.
After mixing, I usually will leave the dough in the same bowl, pour some oil into the mixing bowl, targeting the sides of the bowl, making sure to coat the ball of dough. I use the spatula to separate the dough from the sides of the bowl to ensure that the oil has a chance to drip between all parts of the dough and the bowl.
When ready to bake, generously coat a sheet pan in olive oil and empty dough onto sheet pan.
Let come up to room temperature ~30 minutes.
Using hands, spread and stretch dough to cover entire sheet pan. Dimple dough with fingers.
Mix together chili crunch & olive oil and drizzle over the top of the dough.
Sprinkle top with flakey salt.
Bake for 20-30 minutes at 450F until crispy and browned.
Enjoy!
