In a large bowl, combine 3 cups of bread flour, 1 packet of instant dry yeast, and 1 teaspoon of salt. Gradually add 1 cup of warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms.

Dust your work surface with flour and knead the dough for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a kitchen towel, and allow it to rise until doubled, approximately 1 to 1.5 hours.

While the dough is rising, heat a skillet over medium heat, add 1 tablespoon of olive oil and sauté 2 minced garlic cloves for 1 minute.

Stir in a can of crushed tomatoes, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Simmer the sauce for 15-20 minutes.

In a small saucepan, combine ½ cup of honey, 1 teaspoon of red pepper flakes, 1 tablespoon of chili oil, and 1 tablespoon of vinegar. Simmer over low heat for 5-10 minutes.

Preheat your oven to 500°F, placing a pizza stone inside for at least 30 minutes.

Punch down the dough gently, divide into two equal portions, and shape each into a 12-inch circle.

Transfer one pizza base onto a peel or parchment paper, spread sauce over the base, sprinkle mozzarella cheese, and arrange pepperoni slices.

Slide the assembled pizza onto the preheated pizza stone and bake for 8-12 minutes until the crust is golden brown.

Remove from the oven and drizzle with hot honey, garnishing with fresh basil leaves if desired.