Prepare Oven: Preheat your pizza oven to the appropriate temperature. If using a Neapolitan dough, aim for a pizza stone temperature of 700°F (371°C) in an outdoor pizza oven. (See notes for alternative oven methods and doughs.)
Make the Pizza: Lightly dust a wooden pizza peel with flour. Carefully shape your dough into an 11 to 13-inch circle. Spread the pizza sauce evenly over the dough with a spoon. Sprinkle the mozzarella cheese over the sauce, followed by dollops of ricotta cheese. Top with shredded prosciutto, coppa slices, and thinly sliced red onions.
Bake: Ensure that the dough slides smoothly on the pizza peel. If it sticks, lift each side gently and add more flour until it moves freely. Transfer the pizza to your preheated pizza oven. Use a turning peel to rotate the pizza every 15 seconds, turning it 360 degrees. Cook until the crust is golden and the bottom is cooked through, about 2 minutes total.
Finish: Once out of the oven, drizzle the hot honey over the pizza and sprinkle with finishing salt if desired. Slice with a pizza cutter and enjoy hot.