Double Pepperoni & Spicy Honey Recipe

Activate yeast

In a small bowl, combine warm water (105–110°F), sugar, and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead 6–8 minutes by hand or 4–6 minutes in mixer until smooth and elastic.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured surface, cover, and rest 20–30 minutes to relax the gluten before shaping.

If using store-bought sauce, stir in minced garlic and dried oregano to taste. If making a quick sauce, combine canned crushed tomatoes with garlic, oregano, salt, and simmer 10 minutes and cool.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or line with parchment and dust with cornmeal.

Shred mozzarella and grate parmesan, keep covered in the fridge until ready to assemble.

Preheat and prepare: Once dough has rested, stretch or roll each dough ball into a 12-inch circle on a lightly floured surface. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush a thin layer of olive oil around the outer edge of the dough to help browning.

Spread about 1/2 cup of pizza sauce evenly over each pizza, leaving a 3/4-inch rim.

Generously sprinkle 2 cups shredded mozzarella on each pizza, leaving a little space for the pepperoni layers.

Layer pepperoni: Place a first single layer of pepperoni slices evenly across the cheese. For the double pepperoni effect, add a second layer offset between slices (use the additional thicker or extra pepperoni). Aim for full coverage but avoid excessive overlap that prevents crisping.

Finish with a light sprinkle of grated parmesan and a pinch of crushed red pepper flakes over each pie if you want extra heat under the honey.

Bake pizzas on the preheated stone or sheet at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is blistered and golden and pepperoni edges are crisp. Thin-crust ovens or higher temps may take less time; watch closely.

If using a convection oven, reduce temperature by 25°F and check a minute or two earlier.

Make the spicy honey while the oven preheats or during the bake: In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, crushed red pepper, smoked paprika, and a pinch of salt. Warm gently, whisking, until fully combined and slightly thinned (about 2–3 minutes). Do not boil. Taste and adjust heat or tang (add a little more vinegar or hot sauce if desired). Remove from heat and set aside.

Remove the pizza from the oven and let rest 1–2 minutes. Drizzle the spicy honey over the top in a thin stream (about 1–2 tablespoons per pizza, or to taste) concentrating on the pepperoni and exposed cheese — you can always add more at the table.

Garnish with fresh basil leaves if using, slice, and serve hot. Offer extra spicy honey on the side for those who want more heat-sweet contrast.