In a large mixing bowl, combine the flour, instant yeast, and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, 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 up.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness (about 12 inches in diameter). Transfer the rolled dough to a pizza peel or a baking sheet lined with parchment paper.

Spread the ricotta cheese evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top, followed by the sliced pepperoni.

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Remove the pizza from the oven and drizzle hot honey over the top. If desired, sprinkle with red pepper flakes for extra heat.

Let the pizza cool for a couple of minutes, then garnish with fresh basil leaves before slicing and serving.