Double Pepperoni & Hot Honey Recipe

Activate yeast

In a bowl, combine warm water and sugar. Sprinkle active dry yeast over water, stir gently, and let sit 5–8 minutes until foamy.

In the mixing bowl (stand mixer with dough hook or large bowl), combine flour and salt. Make a well, add foamy yeast mixture and olive oil. Mix to form a shaggy dough.

Knead dough for 8–10 minutes by stand mixer on low–medium or 10–12 minutes by hand until smooth, elastic and slightly tacky. Add a teaspoon of water or a dusting of flour only if needed.

Divide dough into two equal portions (~420 g each). Lightly oil each ball, place in a covered container or bowl, and proof at room temperature for 1–1.5 hours until doubled, or refrigerate for 18–48 hours for more flavor (bring to room temp before shaping).

Crush canned San Marzano tomatoes by hand or with a food mill for a lightly textured sauce. Do not over-puree; you want a slightly chunky, bright sauce.

In a small saucepan, warm 1 tablespoon olive oil over medium-low heat. If using, briefly crush the garlic clove in the pan for 30 seconds until aromatic, then discard the garlic.

Add crushed tomatoes, salt, and dried oregano to the pan. Simmer gently for 10–12 minutes to reduce slightly and concentrate flavor. Taste and adjust salt. Remove from heat and let cool to room temperature before using.

Combine honey and crushed chili flakes (or sliced fresh chiles) in a small saucepan. Warm gently over low heat for 5–7 minutes—do not boil. This infuses the honey with chili heat.

Remove from heat, stir in apple cider vinegar if using, and let sit for at least 30 minutes to deepen flavor. Strain out solids if you prefer a clear honey. Store in a jar at room temperature. Yield: about 180–190 ml.

Preheat oven as hot as it will go (ideally 500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If you have a pizza oven, follow its recommended preheat temperature.

On a lightly floured surface, press and stretch one dough ball into a 12" thin crust, leaving a slightly thicker 1/2" rim. Use your hands to stretch to avoid overworking the dough and to maintain air pockets.

Place stretched dough on a well-floured pizza peel or inverted baking sheet. Lightly brush a thin film of olive oil around the outer edge.

Spoon 1/2 of the tomato sauce onto the dough—about 150 g per pizza—using the back of the spoon to leave the rim clear. Be conservative; thin-crust pizzas need less sauce.

Evenly distribute 250 g FDL mozzarella over the sauce, maintaining some open space so pepperoni edges can crisp.

Layer the two pepperoni types: arrange half of the classic pepperoni (75 g) and half of the spicy pepperoni (75 g) in an even single layer so slices overlap minimally. This creates color and layered flavor. Reserve remaining pepperoni for the second pizza.

Season lightly with a pinch of sea salt and a few grinds of black pepper. Drizzle a teaspoon of olive oil over the top.

Slide pizza onto the preheated stone/steel and bake 6–9 minutes, rotating once at halfway, until crust is blistered and leopard-spotted and cheese is melted and bubbling. Baking time depends on oven temp and stone/steel.

When pizza is done, remove to a cutting board. Let rest 1 minute, scatter a handful of fresh basil leaves over the top and finish with a light drizzle (about 1–2 tsp) of house hot honey across the pepperoni. Repeat assembly and bake for the second pizza.

Slice pizzas into 8 slices, finish with an optional extra drizzle of hot honey and a final sprinkle of flaky sea salt if desired. Serve immediately.