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

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth.

Shape the dough into a ball, place in a greased bowl, and cover with a towel. Let it rise in a warm area for 1 to 1.5 hours until doubled.

Sauté minced garlic in olive oil over medium heat for about 1 minute until fragrant.

Stir in crushed tomatoes, dried oregano, dried basil, and optional red pepper flakes. Simmer for 15-20 minutes.

In a small saucepan, combine hot honey and bring to a simmer over low heat. Stir in apple cider vinegar and cook for 5-10 minutes.

Preheat your oven to 500°F (260°C), placing baking stone inside for 30 minutes before baking.

Once dough has risen, punch it down and roll it into a 12-inch circle.

Transfer the shaped dough onto a floured pizza peel or baking sheet.

Spread sauce over the dough, sprinkle mozzarella cheese, and arrange pepperoni and provolone cheese on top.

Slide the assembled pizza onto the preheated baking stone in the oven. Bake for 8-12 minutes until golden brown.

Remove pizza from oven and drizzle hot honey. Optionally garnish with fresh basil and slice to serve.