Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with the flour.

Stretch the dough

On a lightly floured surface, stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the floured peel or prepared baking sheet.

Sauce

Mix the red pizza sauce with the minced garlic and dried oregano. Spread an even layer of about 3 tablespoons of the sauce over the dough, leaving a 3/4-inch border for the crust.

Cheese & Topping

Combine the shredded mozzarella and provolone (or use all mozzarella). Sprinkle the cheese blend evenly over the sauced dough.

Distribute the pepperoni slices evenly over the cheese, slightly overlapping if desired to create some curling and crisping during bake.

Hot Honey

Make hot honey

While the oven preheats or the pizza bakes, make the hot honey. In a small saucepan over low heat, combine the honey and red pepper flakes. Warm gently for 2 to 3 minutes to infuse the honey—do not boil. Stir in the apple cider vinegar if using, then remove from heat and set aside.

Bake & Finish

Brush the exposed dough/crust edge lightly with olive oil and sprinkle with the 1/4 teaspoon freshly ground black pepper.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway if needed, until the crust is golden and the cheese is bubbling and slightly browned.

Remove the pizza from the oven and let rest for 1–2 minutes. Drizzle the hot honey evenly over the pizza (start with 2 tablespoons, add more to taste). If you like extra heat, sprinkle the optional 1/4 teaspoon red pepper flakes on top.

Slice and serve hot.