Position an oven rack in the upper third of your oven (4 to 5 inches from the top). Preheat the oven to 500°F (or as high as it will go). If using a pizza stone, place it in the oven while it preheats.

On a lightly floured work surface, roll the dough into a 12-inch circle. If it shrinks back on you, let it rest for several minutes, then try again. Dough is stubborn like that sometimes.

If cooking on a pizza stone: set a sheet of broiler-safe parchment paper on the back of a flat baking sheet (this is what I do). Transfer the dough to it (alternatively, you can transfer it to a cornmeal-dusted pizza peel). If you are not using a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.

Spread the dough with the pizza sauce, leaving a 3/4-inch border all the way around. Top evenly with the mozzarella, pepperoni slices, and goat cheese and red onion (if using).

Carefully transfer the pizza to the stone, either by sliding the sheet of parchment with the pizza on it directly onto the stone, or quickly and carefully scooting it off of the pizza peel. (If cooking directly on a baking sheet, simply place the pizza in the oven.)

Bake the hot honey pizza for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180° halfway through.

Transfer to a cutting board and drizzle with hot honey. Sprinkle with red pepper flakes, basil (if using), and arugula (if using). Let cool a few minutes, then slice and enjoy.