In a large mixing bowl, combine the bread flour, instant dry yeast, and salt. Gradually add the warm water and olive oil. Mix until shaggy, then knead on a floured surface for 8-10 minutes until smooth.

Grease a bowl with olive oil and place the dough inside. Cover and let rise in a warm spot until doubled, about 1 to 1.5 hours.

Heat olive oil in a saucepan, sauté minced garlic until fragrant. Add crushed tomatoes, oregano, basil, and season with salt and pepper. Simmer for 15-20 minutes.

Combine honey, red pepper flakes, chili oil, and vinegar in a pot. Heat gently until simmering. Remove from heat and let infuse for 5-10 minutes.

Preheat oven to 500°F. Roll out the dough into a 12-inch circle and transfer to a pizza peel or baking sheet.

Spread the sauce over the dough, leaving a border. Sprinkle mozzarella cheese and add sliced pepperoni on top.

Bake in the oven for 8-12 minutes until crust is golden and cheese is bubbling.

Remove from the oven. Drizzle the hot honey mixture over the pizza, garnish with fresh basil if desired. Slice and serve warm.