Hot Honey Pepperoni Recipe

Mix and proof

In a small bowl combine warm water, sugar (or honey), and instant yeast. Stir and let sit 5–7 minutes until foamy. In a large bowl, mix flour and salt. Add foamy yeast mixture and olive oil to the flour. Mix with a fork until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes. If short on time, refrigerate for 30–60 minutes for easier handling.

Shape

After rising, punch down dough and transfer to a floured surface. Stretch or roll into a 12-inch circle, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with semolina or flour, or to a parchment-lined baking sheet.

Combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, olive oil, salt, and black pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. The sauce should be slightly thick — use about 1/2 to 3/4 cup on the dough; for this recipe use 3/4 cup total but reserve if you prefer lighter saucing.

Preheat oven to highest setting (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet in the middle rack for at least 30 minutes. If using a conventional pan, preheat to 475°F (245°C).

Brush the stretched dough rim lightly with 1 teaspoon of olive oil (from Finish). Spread the prepared red sauce evenly over the dough, leaving the outer rim bare. Sprinkle the shredded low-moisture mozzarella evenly across the sauced surface. Scatter the torn/sliced whole-milk mozzarella for pockets of creaminess. Sprinkle grated Parmesan evenly.

Distribute pepperoni slices densely over the cheese — aim for 'lots of pepperoni' so slices overlap slightly and create crisped cups. Lightly sprinkle crushed red pepper flakes over the assembled pizza for heat.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F (260–290°C) for 8–12 minutes, or until the crust is blistered and golden and the cheese is bubbling and beginning to brown. If pepperoni cups should be crispier, broil 1–2 minutes at the end while watching closely.

While the pizza bakes, combine honey, sriracha, apple cider vinegar, and a pinch of salt in a small saucepan or microwave-safe bowl. Warm gently over low heat for 1–2 minutes, stirring, until thin and pourable; do not boil. Alternatively microwave 20–30 seconds and whisk until combined. Taste and adjust sriracha to reach desired heat-sweet balance.

Remove pizza from oven and let rest 2 minutes. Brush or drizzle the crust lightly with the remaining olive oil if desired. Using a spoon, drizzle the warm sriracha hot honey across the pepperoni-topped pizza in an even zigzag or dots to taste (about 1–2 tablespoons to start).

Optionally scatter fresh basil leaves over the top and grind a little black pepper. Let the pizza sit 1 minute for the honey to set, slice into 8 slices and serve immediately. Provide extra hot honey at the table for guests who want more heat and sweetness.