The East Coaster Recipe

Bring dough to temperature

Remove the 16-inch dough from the refrigerator at least 45–60 minutes before baking so it relaxes and warms slightly. This makes stretching easier.

Preheat your electric brick oven to 700°F (370°C) following manufacturer instructions. If using a home oven with a pizza stone, preheat at highest setting for at least 1 hour. Dust a pizza peel with semolina or cornmeal.

Lightly coat the dough surface with 1–2 tablespoons EVOO and a pinch of salt; this helps achieve a crisp, lightly charred crust and prevents sticking while stretching.

Stretch the dough

On a lightly floured surface, gently press and stretch the dough to an even 16-inch round, leaving a slightly thicker 1-inch rim for the crust. Avoid tearing; if the dough resists, let it rest 5–10 minutes then continue.

Garlic oil

Combine the 2 minced garlic cloves with 2 tbs EVOO and the 1 tsp salt and 1/2 tsp black pepper. Let sit 2 minutes to bloom the garlic flavor. Lightly brush the dough center (not the rim) with about half of this garlic-oil mixture.

Evenly distribute the sliced fresh mozzarella across the pizza, leaving the rim exposed. Dollop the ricotta in 6–8 small spoonfuls across the pie so it heats into creamy pockets rather than one big blob. Sprinkle the 2 tbs grated Romano evenly over the top.

Arrange the thin slices of Hot Honey sausage and pepperoni across the pizza so each slice will have some meat. If your Hot Honey sausage is raw, pre-cook slices in a skillet over medium heat until cooked through and lightly browned (3–5 minutes per side).

Lightly drizzle the 2 tablespoons hot honey in a sparse pattern over the assembled pizza — focus on the center and avoid saturating the crust. If using particularly sweet honey, reserve half for finishing and add the rest before baking.

Sprinkle the 1 tsp dried oregano evenly over the pizza and add red pepper flakes if using (about 1/2 tsp) for extra heat.

Transfer the assembled pizza to the preheated oven on the peel. Bake at 700°F in a brick oven for 3–5 minutes, rotating as needed to ensure an even char and blistering. In a home oven set to max with a preheated pizza stone, bake for 6–9 minutes, watching for a lightly charred crust and melted, bubbling cheese.

Watch for the crust to puff and char in spots, mozzarella to brown slightly, and ricotta to warm and set. If the top is cooking too slowly compared to the bottom, move the pizza higher in the oven for the last 30–60 seconds.

Remove pizza from oven. Immediately drizzle the remaining 1 tsp EVOO and (optionally) the reserved hot honey across the hot pizza for shine and an extra sweet-heat pop. Sprinkle the remaining pinch of Romano if desired.

Let the pizza rest 2 minutes. Tear or chiffonade the fresh basil and scatter over the pizza. Slice into 6–8 pieces and serve hot.