1. Place an oven rack in the upper third of your oven, about 4 to 5 inches from the top. Preheat your oven to 500F, or its highest setting. If you have a pizza stone, put it in the oven to preheat.

2. On a lightly floured surface, roll your pizza dough into a 12-inch circle. If the dough springs back, let it sit for a few minutes before trying again.

3. For pizza stone users: Place a sheet of broiler-safe parchment paper on the back of a flat baking sheet. Put the dough onto the parchment paper. (You can also use a pizza peel dusted with cornmeal). If not using a stone, lightly dust a regular baking sheet with flour or cornmeal and place the shaped dough in the center.

4. Spread the pizza sauce over the dough, leaving about a 3/4-inch border. Evenly distribute the mozzarella cheese, pepperoni slices, crumbled goat cheese, and sliced red onion (if you’re using it).

5. Carefully move the pizza onto the hot pizza stone. If using parchment paper, slide the sheet with the pizza directly onto the stone. If using a pizza peel, carefully scoot the pizza off. If baking directly on a baking sheet, just place the sheet in the oven.

6. Bake the pizza for 8 to 10 minutes, or until the crust is golden and shows a few blisters. Turn the pizza 180 degrees halfway through baking.

7. Move the pizza to a cutting board. Drizzle with hot honey, then sprinkle with red pepper flakes, fresh basil, and arugula (if you like). Let it cool slightly, then slice and serve.