Halal Pepperoni & Spicy Honey Recipe

Activate and mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, then add flour and salt. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

While the dough rises, make the pizza sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (don’t brown). Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine and simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza stone, heat longer for best results.

Once dough has doubled, punch it down and turn onto a lightly floured surface. Divide dough if making more than one pizza (this recipe makes one 12–14" pizza). Using your hands or a rolling pin, shape dough into a 12–14-inch round. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Brush the crust edge lightly with 1 teaspoon olive oil to promote browning. Spread an even layer (about 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Sprinkle shredded mozzarella evenly over the sauce, then scatter the halal pepperoni slices on top. Finish with grated Parmesan.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is blistered and golden and the cheese is bubbling and slightly browned. Oven times vary—watch closely.

When pizza is done, remove from oven and let rest on a cutting board for 2–3 minutes before finishing.

While the pizza bakes or rests, whisk together honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt in a small bowl. Taste and adjust heat: add more hot sauce for heat or more honey for sweetness. Keep at room temperature.

Lightly drizzle the spicy honey over the hot pizza in a thin zigzag or dots—about 1–2 tablespoons, or to taste. Scatter fresh basil leaves if using. Slice and serve immediately.

Leftovers: refrigerate slices in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven or skillet to preserve crisp crust.