Pepperoni Hot Honey Recipe

Preheat

Preheat your oven to 500°F (260°C). If you have a pizza stone or steel, place it on the middle rack and let it heat for at least 30 minutes. If you use a baking sheet, preheat the oven with the sheet inverted.

Lightly dust a clean work surface with 1/4 cup all-purpose flour. Let the prepared pizza dough sit at room temperature for 20–30 minutes if it was refrigerated; this makes stretching easier.

Using your hands or a rolling pin, stretch or roll the dough into a roughly 12-inch round, about 1/4-inch thick in the center with a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel.

Brush the outer 1/2-inch of the crust lightly with 1 tablespoon olive oil to promote browning.

Spread 3/4 cup tomato pizza sauce evenly over the dough, leaving the oiled 1/2-inch rim bare. Use the back of a spoon to create a thin, even layer.

Scatter 2 cups shredded mozzarella evenly over the sauce, leaving a little space near the rim. Sprinkle 1/4 cup grated Parmesan over the mozzarella for extra savory flavor.

Arrange about 40 pepperoni slices evenly across the cheese. If you like extra heat, lightly sprinkle 1/2 teaspoon red pepper flakes over the pizza before baking.

Carefully slide the parchment with the pizza onto your preheated stone or invert baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is deeply golden and the cheese is bubbly and beginning to blister. Baking time will vary with oven and stone; check at 8 minutes.

If you prefer crisped pepperoni edges, you can broil for an additional 30–60 seconds, watching closely to prevent burning.

When the pizza is done, remove it from the oven and transfer to a cutting board. Let rest 2 minutes while you finish the hot honey.

While the pizza bakes or during the last 3 minutes, make the hot honey: put 1/4 cup mild honey and 1 teaspoon red pepper flakes (or 2–3 thin fresh chile slices) in a small saucepan. Warm over low heat until just simmering, 2–3 minutes, stirring to combine. Do not boil vigorously — you only need to infuse and loosen the honey.

Remove from heat and stir in 1/2 teaspoon apple cider vinegar (optional) and a pinch (1/8 tsp) of salt. Taste and adjust: more chili for heat or more honey for sweetness. Let sit 5 minutes to infuse; strain out solids if you prefer a smooth honey.

Lightly drizzle the hot honey over the finished pizza in a thin, even zigzag. Start with 1–2 tablespoons, taste, and add more if desired. The hot honey should be warm, not boiling, when drizzled so it soaks into the cheese and pepperoni slightly.

Optional: sprinkle a few extra red pepper flakes or a small pinch of flaky sea salt over the honeyed pizza for contrast.

Slice into 6–8 pieces and serve immediately while hot. Store leftover pizza in the refrigerator and gently reheat in a skillet or oven to preserve crust texture.