Hot Honey Pepperoni Pizza Recipe

Mix and proof dough

In a large bowl, dissolve 1 tsp instant dry yeast and 1 tsp sugar (or honey) into 1 cup warm water (95-105°F). Let sit 2–3 minutes until slightly foamy. Add 3 cups 00 flour, 1 tsp fine sea salt, and 1 tbs olive oil. Stir with a wooden spoon until shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 5–6 minutes.

First rise

Form dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1–1.5 hours. For more flavor, refrigerate covered for 24 hours and bring back to room temperature before shaping.

Divide and rest

Punch down dough and divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape each portion into a tight ball, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Prepare sauce

In a small bowl, combine 1 cup crushed tomatoes, 2 tsp minced garlic, 1 tbs extra-virgin olive oil, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. For a smooth Neapolitan style, keep sauce slightly chunky and not overcooked.

Preheat oven

Preheat oven to highest setting (500–550°F / 260–290°C) at least 30 minutes before baking. If using a pizza stone or steel, place it on the lowest rack while preheating. If you have a broiler, position the rack 6–8 inches from the top.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 10–12" round, leaving a slightly thicker rim for the crust. Avoid rolling pin if possible to preserve air bubbles. Transfer to a floured pizza peel or an inverted baking sheet dusted with flour or semolina.

Assemble pizza

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving the rim bare. Sprinkle 1 cup shredded mozzarella evenly. Arrange sliced pepperoni over the cheese in a single layer (about 10–12 slices per pizza). Lightly sprinkle 1/2 tsp crushed red pepper flakes over the top for heat. Dot 1.5 tbs hot honey lightly across the pizza (you will add more after baking).

Bake

Slide the pizza onto the preheated stone/steel or baking sheet. Bake 7–10 minutes at 500–550°F, rotating once halfway, until crust is blistered and charred in spots and cheese is melted and bubbling. If using a broiler, finish 30–60 seconds under the broiler to get additional char—watch closely to avoid burning.

Finish with honey and ricotta

Remove pizza from oven. Spoon small dollops of fresh ricotta (about 1–1.5 tbs total) across the hot pizza so the ricotta melts slightly but stays cool and creamy. Drizzle an additional 1–1.5 tbs hot honey over the whole pizza, concentrating toward the center for a sweet-spicy contrast. If desired, sprinkle 1–2 tbs grated Parmigiano-Reggiano and an extra 1/2 tsp crushed red pepper flakes for heat. Tear fresh basil leaves and scatter on top. Finish with a light drizzle of olive oil.

Serve

Let pizza rest 1–2 minutes, slice, and serve hot so the contrast between spicy-sweet honey, crisp pepperoni, and cool ricotta is preserved.

If making your own hot honey: In a small saucepan, combine 1/2 cup honey and 1–2 tsp crushed red pepper flakes (adjust to heat preference). Warm over low heat for 3–5 minutes to infuse, stirring gently; do not boil. Remove from heat and let sit 10 minutes. Strain out flakes if you want a smooth honey, or leave them in for extra texture and heat. Use 3 tbs total for two pizzas. Store leftover in a jar for up to 1 month.