For the pizza dough: Heat 3 1/4 cups water to 95 degrees F. Dissolve the yeast in the water and transfer to the bowl of stand mixer fitted with the paddle attachment; add all the flour. Run the mixer on the lowest speed until it comes together, about 2 minutes. Add all the salt and olive oil.
Continue mixing until the dough no longer sticks to the side of the bowl and all of the ingredients are fully incorporated, an additional 6 to 7 minutes. Cover with a damp cloth and allow to rest and proof at room temperature for 8 hours or up to overnight. Punch down the dough and divide into 4 portions. Place on a flour-dusted baking sheet, then cover lightly and let proof at room temperature for another 2 hours.
For the pizza topping: Preheat a pizza stone in a 450 degrees F oven for at least 30 minutes.
Run the tomatoes through a food mill into a small bowl, then season with salt to taste. Add the olive oil. Combine the chile paste and honey in another small bowl.
Lightly dust a pizza peel with flour. Evenly roll a dough ball with a rolling pin to approximately 12 inches in diameter.
Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border around the edge. Sprinkle 1/2 cup mozzarella over the sauce and top with a quarter of the pepperoni slices. Slide the pizza onto the hot pizza stone and bake until crisp and deep golden brown on the crust, about 10 minutes.
Remove from the oven and drizzle the chile honey over the top. Repeat with the remaining pizza dough and ingredients and serve.