Hot Honey Pepperoni Pizza Recipe

Preheat and prepare oven

Place pizza stone or invert a heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes so the surface is very hot. If using a home oven that doesn't reach 500°F, set to the highest temperature available and preheat similarly.

Lightly dust a pizza peel or work surface with the 2 tbs flour. Stretch or roll the dough into a 12-inch round, keeping an approximate 1/2-inch raised edge for the crust. If the dough resists, let it rest 5–10 minutes and try again.

Brush the outer 1/2-inch rim of the dough lightly with 1 tbs olive oil to promote browning.

Spread the 3 tbs marinara evenly over the dough, leaving the oiled rim clear. Use the back of a spoon to create a thin, even layer—too much sauce will make the pizza soggy.

Scatter the 2 cups shredded mozzarella evenly over the sauced dough, making sure to leave some visible sauce for flavor contrast.

Arrange the pepperoni slices in an even single layer over the cheese, overlapping slightly if needed to cover most of the surface. Reserve a few slices if you like extra crisped edges.

Lightly sprinkle 1 tsp red pepper flakes across the pizza for additional heat (this complements the hot honey).

Transfer the assembled pizza to the preheated pizza stone or inverted baking sheet using the peel or a rimless baking sheet. Bake for 6–10 minutes at 500°F (260°C), or until the crust is deeply golden and blistered in spots and the cheese is bubbly and slightly caramelized. Bake time will vary by oven and stone; watch closely after 6 minutes.

If you prefer extra-crisp pepperoni edges, rotate the pizza halfway through baking and watch for the pepperoni to curl and crisp.

While the pizza bakes, if your AmSo hot honey is very thick, warm it gently: place the 3 tbs honey with 1 tsp water in a microwave-safe bowl and microwave for 8–12 seconds, or warm in a small saucepan over low heat for 30 seconds. Stir until pourable but not hot.

When the pizza is done, remove it from the oven and place on a cutting board. Immediately drizzle the warmed hot honey evenly over the pizza in a thin ribbon—use more or less to taste. About 2–3 tablespoons gives a noticeable sweet-heat without overpowering the marinara.

Finish with a light sprinkle of 1/4 tsp coarse sea salt and 1/8 tsp freshly ground black pepper. Tear and scatter the optional fresh basil leaves over the top for brightness.

Let the pizza rest 1–2 minutes so the cheese sets slightly, then slice into 8 pieces and serve hot.