Preheat your oven to 475°F (245°C). If you’re using a pizza stone or steel, place it in the oven while it heats. This ensures a crispy crust.

On a lightly floured surface, stretch or roll out your pizza dough into a 10–12 inch circle or oval. Transfer it to a sheet of parchment paper (this makes it easier to slide onto your stone or baking sheet later).

Spread the marinara sauce evenly over the dough, leaving about ½ inch around the edges for the crust.

Sprinkle your mozzarella (or mozzarella/provolone blend) evenly over the sauce.

Add the pepperoni slices on top of the cheese. For max flavor, layer a few slightly overlapping.

Using a spoon or small scoop, dot the ricotta cheese across the pizza in little mounds. It adds pockets of creamy richness that balance the spice.

Slide your pizza (on the parchment) onto your preheated stone or a baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

Remove from the oven and immediately sprinkle with fresh chopped basil. Drizzle the entire pizza generously with hot honey.