In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the 00 flour and salt. In a separate mixing bowl, combine the warm water, yeast, and honey. Whisk together until combined, and let sit for 10 minutes until the surface becomes foamy. Once yeast mixture is foamy, pour into the bowl of the stand mixer with the flour/salt mixture. Start mixer on low speed, then increase once the dough comes together. Mix on medium to medium-high speed for 3 minutes, until the dough pulls away from the sides of the bowl (it will be sticky).
Turn the dough out onto a lightly floured countertop. Knead for 2-3 minutes until dough comes together into a smooth dough. Form into a ball and place in an bowl lightly coated with olive oil. Cover with a dish towel and let rise in a warm place for 1-1/2 hours. Dough should be doubled in size.
Once dough has risen, portion into 3 dough balls (should weigh about 230-280 grams a piece). Place each dough ball in a sealed container or in one large container several inches apart. Place in the fridge for at least 24 hours to proof, but preferably 48 or 72 hours for best results. Once ready to make the pizza, let the dough balls sit at room temperature for at least an hour.
To make the sauce, heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and sauté for 30 seconds – 1 minute or until fragrant. Add the tomato paste and a big pinch of salt and cook, stirring constantly, for 2-3 minutes. Add the crushed tomatoes, dried oregano, Italian seasoning, sugar, salt, garlic powder, and onion powder. Stir to combine and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Once sauce has simmered, let cool for several minutes, then stir in the fresh basil.
Once you’re ready to make the pizza, preheat your outdoor pizza oven until it reaches 750-800℉, or preheat your oven as hot as it will go (usually 500℉). If you’re using an oven, once it comes to temperature, place a pizza stone in the oven and let it preheat for 10-20 minutes. Lightly flour your countertop with 00 flour. Once dough balls have come to room temperature, place one on the floured surface and roll out to a 10-12” circle, about 1/4-inch thick. Generously flour your pizza peel with flour or semolina to help prevent sticking.
Place the rolled out dough on the peel. Start by adding a spoonful of the sauce, spreading it out almost to the edges with the back of a spoon. Next, add the sliced mozzarella, pepperoni, dollops of ricotta, and halved olives. Using the pizza peel, launch the pizza into the outdoor pizza oven, or onto the pizza stone. Cooking time will vary, but the pizza should cook in the outdoor oven in about 2 – 2 1/2 minutes. Turn the pizza every 30 seconds using the peel and a long spatula to help the pizza evenly cook. The pizza should cook in the indoor oven in about 10-12 minutes, but keep an eye on it.
Once pizza is cooked, drizzle with hot honey, sprinkle with crushed red pepper flakes, and freshly grated parmesan cheese. Finish with a handful of fresh basil leaves. Enjoy hot!