In a large mixing bowl, combine the bread flour, instant dry yeast, and salt. Gradually add warm water and olive oil. Mix until a shaggy dough forms.

Lightly grease a bowl and place the kneaded dough inside, covering it. Let it rise for 1 to 1.5 hours, or until doubled in size.

Heat a tablespoon of olive oil in a saucepan. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Simmer to thicken.

In a small saucepan, combine honey, red pepper flakes, chili oil, and vinegar. Heat gently to infuse flavors.

Set your oven to 500°F and place a baking stone inside to preheat for at least 30 minutes.

Once the dough has risen, punch it down and transfer to a floured surface. Roll into a 12-inch circle.

Spread the prepared sauce over the rolled-out dough, leaving a small border. Sprinkle with mozzarella cheese, provolone, and pepperoni.

Slide your pizza onto the preheated stone. Bake for 8-12 minutes until golden brown and bubbly.

Drizzle the infused hot honey over the baked pizza and garnish with fresh basil leaves. Slice and serve warm.