In a mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until frothy. This step activates the yeast, which helps the dough rise.

In a separate bowl, mix the flour and salt together. Make a well in the center and add the yeast mixture and olive oil.

Stir until a dough begins to form, then knead on a floured surface for about 5-7 minutes until smooth and elastic. This develops the gluten, giving the dough structure.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness, typically about 12 inches in diameter.

Transfer the rolled-out dough to a pizza peel or a baking sheet lined with parchment paper.

Spread the pizza sauce evenly over the dough, leaving a small border for the crust.

Sprinkle the shredded mozzarella cheese evenly over the sauce.

Layer the pepperoni slices on top of the cheese.

Dollop the ricotta cheese in small spoonfuls across the pizza. This adds creaminess and richness.

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Once baked, remove the pizza from the oven and drizzle the hot honey over the top. Sprinkle with red pepper flakes and fresh basil for added flavor.

Let the pizza cool for a minute, then slice with a pizza cutter and serve immediately.