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

Transfer the shaggy dough onto a floured surface, and knead it for about 8-10 minutes until smooth and elastic.

Lightly grease a large bowl with olive oil, place the kneaded dough inside, cover, and let it rise until doubled in size, approximately 1-1.5 hours.

Gently punch down the risen dough, turn it out onto a floured surface, and divide it into two equal portions.

In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Stir in crushed tomatoes, oregano, and basil, then simmer for 15-20 minutes.

Combine hot honey, red pepper flakes, chili oil, and vinegar in a small saucepan. Heat over low, stirring gently for about 5 minutes.

Preheat the oven to 500°F and place a baking stone inside for at least 30 minutes.

Roll out one portion of dough into a 12-inch circle and transfer it onto a parchment-lined baking peel.

Spread a thin layer of prepared tomato sauce over the dough. Sprinkle with mozzarella cheese and layer on pepperoni slices.

Bake for 8-12 minutes, watching closely until the crust is golden-brown and the cheese is bubbly.

Once baked, remove the pizza and drizzle hot honey over the top, garnish with fresh basil leaves, and slice into wedges.