Preheat oven to 475 degrees F.
On a clean surface, drizzle about 1 tablespoon of flour across your surface. Place your dough on top of the flour and sprinkle another ~1 tablespoon of flour on top of your dough. Stretch it out until it's just slightly larger than your cast iron pan.
Liberally drizzle olive oil in your cast iron, on the bottom and also on the sides. Transfer the dough to your cast iron pan. Drizzle more olive oil just along the crust of your pizza dough.
Slice your mozzarella cheese into about 1/4 inch thick slices. Add the mozzarella to the dough, leaving about 1 inch border for the crust.
Mix the ricotta cheese, freshly grated Grana Padano, and kosher salt in a bowl. Once combined, add dollops of the ricotta mixture on top of your mozzarella.
Heat the cast iron on the stovetop for 4 minutes on medium-high heat or just until the bottom starts to form a crust then transfer to the oven for 16-18 minutes or until the crust begins to slightly brown.
Remove the pizza and transfer to a cutting board. While the pizza is cooling down, make the hot honey by adding the honey, chili powder, and cayenne pepper to a small pot. Heat on medium heat until it becomes more liquid in texture, stirring constantly.
Top your pizza with slices of Prosciutto di San Daniele, more Grana Padano, and drizzle with hot honey and enjoy immediately!