The Ogp Recipe

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while the oven preheats for at least 30 minutes. If using a baking sheet, place it in the oven upside down to preheat as well.

Stretch or roll dough to a 12-inch round on a lightly floured surface. Transfer to a piece of parchment paper or to a well-floured pizza peel.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil mixed with the minced garlic. Sprinkle the 1 teaspoon fine sea salt evenly over the oiled surface — this builds a savory base for the provolone and pepperoni.

Lay the provolone slices in a single layer over the oiled dough, leaving a 1/2-inch rim for the crust. Overlap slices slightly so you get even coverage and melting.

Arrange the cup & char pepperoni slices on top of the provolone. For authentic cup & char look and flavor, place the slices slightly overlapped and allow some to cup naturally as they cook. Distribute about 18 slices evenly across the pizza.

Lightly season the assembled pizza with freshly cracked black pepper (about 1 teaspoon) and, if desired, a teaspoon of red pepper flakes for extra heat.

Using the parchment or pizza peel, transfer the pizza to the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and the provolone is melted and slightly bubbling. Keep an eye on the pepperoni — cup & char will darken at the edges and may curl.

Remove the pizza from the oven and transfer to a cutting board. Let rest 1–2 minutes so cheeses settle.

Drizzle 2 tablespoons of local raw hot honey evenly over the hot pizza, concentrating slightly in the center but allowing honey to run toward the edges. If you prefer a touch of extra richness or heat, finish with 1 teaspoon of finishing olive oil or chili oil.

Slice into 6–8 wedges and serve immediately so you get the combination of molten provolone, charred pepperoni flavor, and warm hot honey drizzle.