In a large mixing bowl, combine 4 cups of bread flour, 1 packet of instant dry yeast, and 1 teaspoon of salt. Pour in 1½ cups of warm water (105-115°F) and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then allow it to rest for about 10 minutes.

Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Form it into a ball, then place it in a lightly oiled bowl, covering with a damp cloth. Let it rise for 1 to 1.5 hours, until it doubles in size.

While the dough rises, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1–2 minutes. Stir in 1 can of crushed tomatoes along with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and optional red pepper flakes. Simmer uncovered for 15–20 minutes.

In a small saucepan, combine ½ cup of honey, 1 teaspoon of red pepper flakes, and 1 teaspoon of chili oil over low heat. Stir gently until simmering, then remove from heat and let it cool slightly.

Preheat your oven to 500°F, placing a baking stone inside to heat thoroughly about 30 minutes before baking.

On a floured surface, punch down the risen dough and divide it into two equal portions. Roll out one portion into a 12-inch circle.

Spread a generous layer of the prepared sauce over the rolled-out dough, leaving a small border around the edges. Sprinkle with 2 cups of shredded mozzarella cheese, and if desired, add ½ cup of grated provolone cheese. Top with a layer of pepperoni slices.

Carefully slide the assembled pizza onto the preheated baking stone using the pizza peel. Bake for 8–12 minutes until the crust is golden brown and the cheese is melted and bubbly.

Once baked, remove the pizza from the oven and drizzle homemade hot honey generously over the hot cheese and pepperoni. Optionally, garnish with fresh basil leaves. Slice and serve immediately.