In a small saucepan, combine 1/2 cup honey, 1-2 tbsp red pepper flakes, 1 tsp apple cider vinegar, and 1/4 tsp garlic powder. Heat over low heat for 5-7 minutes, stirring occasionally, until the honey is warm and infused. Do not boil. Remove from heat and let it cool slightly while you prepare the pizza. The longer it sits, the spicier it gets.

Place a pizza stone or baking steel in your oven and preheat to its highest setting (usually 475-500°F / 245-260°C) for at least 30-60 minutes. This ensures a crispy crust for your hot honey pizza.

On a lightly floured surface (or use semolina for extra crispiness), gently stretch or roll out the 14-16 oz pizza dough into a 12-14 inch circle, about 1/4 inch thick. If the dough resists, let it rest for 5-10 minutes to relax the gluten.

Carefully transfer the stretched dough to a pizza peel or a parchment-lined baking sheet. Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1/2-inch border. Distribute 4 oz fresh mozzarella, then layer with 3 oz pepperoni slices. Sprinkle with 1/4 cup grated Parmesan cheese and 1 tsp dried oregano. If using, add 1/2 tsp red pepper flakes now. Drizzle lightly with 1 tbsp olive oil.

Carefully slide the pizza (either directly from the peel onto the stone, or with the parchment paper onto the stone/baking sheet) into the preheated oven. Bake for 10-14 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.

Remove the hot honey pizza from the oven. Let it cool for 2-3 minutes before slicing. Drizzle generously with the prepared hot honey. Slice and serve immediately for the best hot honey pizza experience.