Ultimate Pepperoni Square Recipe

Mix and proof

In a large bowl or stand mixer bowl, combine the warm water and honey, then sprinkle the instant yeast over the surface. Let sit 2–3 minutes until foamy. Add the bread flour and salt, and start mixing on low with the dough hook (or stir with a wooden spoon) until combined. Add 1 tablespoon olive oil and continue kneading 6–8 minutes by mixer (10–12 minutes by hand) until the dough is smooth, elastic, and slightly tacky.

Bulk rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until about doubled, 1 to 1.5 hours. For more flavor, refrigerate for 24–72 hours instead; bring back to room temperature 1 hour before shaping.

Stretch to pan

Oil a half-sheet pan (13x18 inches) generously with olive oil. Transfer the dough to the pan, gently press and stretch it to the corners. If it resists, let it bench rest 10 minutes then continue. Cover and let the dough relax and proof in the pan for 30–45 minutes until it becomes slightly puffy and holds impressions.

Make a quick seasoned sauce: in a small bowl combine crushed tomatoes, minced garlic, 1 tsp olive oil, dried Sicilian oregano, 1 tsp salt and 1/4 tsp black pepper. Stir to combine and taste — adjust salt as needed. Keep at room temperature; do not cook the sauce for this style of pan square pizza.

Preheat oven

Position an oven rack in the upper-middle third of the oven. Preheat the oven to 500°F (or as hot as your oven will go) for at least 30 minutes with the empty sheet pan or pizza steel inside if you have one. If using a home oven with limited temp, preheat to 475–500°F and allow full heat-up time.

Assemble the square

Lightly spread about 3/4 cup of the prepared tomato sauce evenly over the stretched dough, leaving a 1/2-inch border. Tear the house-made mozzarella into bite-sized pieces and distribute evenly over the sauce, leaving some gaps for pepperoni crisping. Dot the nduja in small spoonfuls across the cheese (this will melt into spicy pockets). Scatter the Ezzo pepperoni slices evenly over the pizza, slightly overlapping some edges so they will curl and crisp. Sprinkle the 1 tsp Sicilian oregano across the top.

Bake

Place the sheet pan on the preheated hot surface and bake 12–18 minutes, depending on oven temperature, until the crust is golden-brown and edges are well caramelized and pepperoni edges are crisp. If you want more blistering, switch to broil for the last 1–2 minutes while watching closely to avoid burning.

Finish

Remove the pizza from the oven. Immediately scatter the sliced pickled chiles over the hot pizza so they warm slightly but retain tang. Drizzle the honey in thin streams across the surface (about 2 tablespoons). Sprinkle flaky sea salt to taste (about 1/2 tsp). Let rest 3–5 minutes, then cut into 8–12 squares and serve.