Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly flour your work surface.

Stretch or roll the prepared pizza dough to a 12–14" round, leaving a slightly thicker rim for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet dusted with semolina or flour. Brush the dough lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon fine sea salt around the rim.

Tomato sauce

Make the quick San Marzano sauce

Pour the canned San Marzano tomatoes into a bowl. Crush them by hand or with a fork until mostly smooth but still a bit rustic (about 1 cup finished). Stir in the grated garlic, 1 teaspoon dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Taste and adjust seasoning; the sauce should be bright and slightly sweet. Use about 3/4 cup of this sauce for the pizza, reserving any extra for another use.

Spread the sauce evenly over the stretched dough, leaving a 1/2 to 1" border for the crust. Don’t overload—thin layer only.

Cheeses & toppings

Distribute the 6 oz of fior di latte evenly over the sauced dough in small clusters so it melts evenly.

Arrange the thin slices of pepperoni evenly across the pizza. Slight overlap is fine; the pepperoni will curl and crisp at the edges when baked.

Scatter the thinly sliced green chili peppers over the top. If you prefer milder heat, remove the seeds; for more heat, leave some seeds.

If using, sprinkle 1/4 teaspoon chili flakes lightly over the pizza for an extra layer of heat.

Baking

Slide the pizza onto the preheated pizza stone/steel and bake at 500°F (260°C) for 7–10 minutes, or until the crust is puffed and charred in spots and the fior di latte is melted and slightly browned. Oven times vary; watch closely after 6 minutes.

If you like more blistering, switch to broil for 30–60 seconds at the end—watch carefully to avoid burning.

Finishing & serve

Remove the pizza from the oven and transfer to a cutting board. Immediately tear the burrata open and dollop the creamy interior across the hot pizza (you can place the whole torn burrata in the center and let warmth spread it).

Drizzle 2 tablespoons of chili honey evenly over the pizza. Scatter fresh basil leaves, sprinkle flaky sea salt to taste (about 1/4 teaspoon), and finish with 1 teaspoon extra-virgin olive oil.

Let the pizza rest 1–2 minutes, then slice into 6–8 pieces and serve hot so the burrata remains creamy and the chili honey gives sweet-heat contrast.