Double Pepperoni & Hot Honey (available Halal) Recipe

If using refrigerated or frozen dough, remove it 45–60 minutes before baking to come to room temperature. This makes it easier to stretch. Preheat oven to 500°F (260°C) with a pizza stone or inverted sheet pan in the middle rack for at least 30 minutes.

Lightly dust a work surface and your hands with the all-purpose flour. Gently press and stretch the dough into a 12-inch round, leaving a slightly thicker edge for the crust. If dough resists, let rest 5–10 minutes and continue.

Transfer stretched dough to a piece of parchment or a well-floured pizza peel. Brush the dough surface lightly with 1 tbs olive oil, especially the outer crust edge for better browning.

Saucing

Spoon 3 tbs of pizza sauce into the center of the dough and use the back of the spoon to spread evenly, leaving a 1-inch border. Keep sauce thin — too much will make the pizza soggy.

First cheese layer

Evenly sprinkle 1 cup of the shredded whole-milk mozzarella over the sauced area. This first layer melts into the sauce and helps anchor the pepperoni.

First pepperoni layer

Arrange 18 slices of pepperoni evenly over the first cheese layer. Slight overlap is okay; the pepperoni will render and crisp.

Second cheese layer

Sprinkle the remaining 1 cup whole-milk mozzarella plus the 1 cup part-skim (or the 1 cup reserved low-moisture mozzarella) over the pepperoni to create a double-cheese effect. This seals some pepperoni edges under cheese for texture contrast.

Second pepperoni layer

Top the cheese with the additional 18 slices of pepperoni. Place these slices so they get direct heat exposure — this creates some crisp, blistered top pepperoni pieces.

Prepare the hot honey while the oven preheats or during the first 5 minutes of baking: in a small saucepan, combine 4 tbs honey, 1 tsp hot chili oil (or 1 tsp crushed red pepper flakes plus 1 tsp neutral oil), 1 tsp apple cider vinegar (or lemon juice), and a pinch of salt. Warm gently over low heat for 1–2 minutes, stirring to combine. Do not boil. Taste and adjust heat or acidity to preference. Keep warm off the heat.

Slide the pizza (on parchment or peel) onto the preheated stone or inverted sheet pan. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes for even browning. Bake until crust is golden with some charred spots, cheese is bubbly, and pepperoni edges are crisp.

Remove pizza from oven and transfer to a cutting board. Immediately drizzle 1–2 tbs of the warm hot honey in a light, even pattern across the top. Use more or less to taste.

Sprinkle crushed red pepper flakes (about 1 tsp) evenly over the pizza for extra heat. Finish with grated Parmesan and scatter fresh basil leaves if using.

Let the pizza rest 2–3 minutes before slicing into 8 slices to allow cheese to set slightly and for toppings to settle.