In a large mixing bowl, whisk together bread flour, instant dry yeast, and salt until well combined. Gradually add warm water and olive oil, mixing until a shaggy dough forms. Knead the dough for about 8-10 minutes until smooth and elastic, then let it rise in a greased bowl for 1 to 1.5 hours.

Heat a tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt and pepper, then let the sauce simmer for about 15-20 minutes.

In a small saucepan, mix honey, red pepper flakes, and chili oil. Heat over low to medium until it simmers for about 5-10 minutes.

Preheat your oven to 500°F (260°C) with a baking stone inside. After the dough has risen, punch it down and shape it into a 12-inch circle.

Transfer the dough to a floured pizza peel, spread a layer of sauce, add mozzarella and provolone cheese, then top with pepperoni slices.

Slide the pizza onto the preheated baking stone. Bake for 8-12 minutes until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, drizzle with hot honey, and sprinkle fresh basil on top. Slice and serve hot.