Warm the dough: Remove the pizza dough from the refrigerator about 30 minutes before baking. Keep it covered at room temperature so it becomes relaxed and easier to stretch.

Heat the oven: Place a pizza stone or steel in the oven if using one. Preheat to 500°F (260°C) for at least 30 minutes. If using a pizza pan, preheat the oven to 475°F (245°C).

Brown the sausage: Heat a large skillet over medium heat. Add the sausage and cook for 5–7 minutes, breaking it into small pieces, until browned and cooked through. Transfer to a plate lined with paper towels and let excess grease drain.

Prepare the dough: Lightly oil a 12-inch (30-cm) pizza pan or prepare a sheet of parchment for transferring the pizza. Stretch the dough gently into a roughly 12-inch circle, leaving the outer edge slightly thicker. If the dough springs back, let it rest for another 5 minutes before stretching again.

Add the cheese: Spread the ricotta over the dough in small spoonfuls, leaving about a 1/2-inch (1-cm) border. Sprinkle evenly with the mozzarella and Parmesan.

Add the sausage and seasoning: Scatter the cooked sausage over the cheese. Sprinkle with the Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes if using.

Bake the pizza: Transfer the pizza to the hot stone, steel, or pan. Bake for 10–15 minutes, until the crust is puffed and deeply golden around the edges and the cheese is melted and bubbling. If the top needs more color, broil for 1–2 minutes while watching closely.

Finish with hot honey: Remove the pizza from the oven and let it rest for 2–3 minutes. Drizzle evenly with the hot honey and scatter with fresh basil if using.

Slice and serve: Cut the pizza into 4 slices and serve while the crust is crisp and the cheeses are still warm and creamy.