Hot Honey Pepperoni Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). If dough is very sticky, add up to 2 more tablespoons flour, 1 tablespoon at a time.

Form the dough into a ball, lightly oil the mixing bowl, place the dough back in, cover with plastic wrap or a towel, and let rise in a warm draft-free spot for 60–90 minutes until doubled in size.

Once risen, punch down the dough, turn it onto a lightly floured surface, and shape into a 12-inch pizza round (or divide for two smaller pizzas). Let rest 10 minutes while you prepare the oven and toppings.

Prepare sauce

Mince the garlic. In a small bowl, combine the tomato sauce, minced garlic, dried oregano, and crushed red pepper flakes. Taste and adjust heat or salt as desired. This is a light, spreadable pizza sauce; no cooking required.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If your oven cannot reach 500°F, preheat to the highest temperature possible (475–500°F).

Prepare the peel or baking sheet: sprinkle cornmeal or semolina on a pizza peel or on a parchment-lined/inverted baking sheet to prevent sticking.

Shape and top the dough: brush the dough edge lightly with 1 teaspoon olive oil. Transfer the dough to the prepared peel or sheet. Spread the sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce.

Arrange the pepperoni slices evenly across the cheese. If you prefer a slightly crisper pepperoni edge, place a few extra slices around the outer edge.

If using, sprinkle the grated Parmesan lightly over the top.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and beginning to brown in spots. Baking time will vary with oven temperature and stone heat.

When the pizza is done, remove it from the oven and let rest 2 minutes.

Scatter fresh basil leaves over the hot pizza if using.

Make the hot honey

While the oven preheats or during the last 10 minutes of baking, combine the honey, hot sauce, red pepper flakes, apple cider vinegar (if using), and 1/8 teaspoon salt in a small saucepan. Warm over low heat, stirring, until the mixture is fluid and combined (do not boil) — about 1–2 minutes. Taste and adjust heat or vinegar for balance.

Alternatively, for a raw version, whisk all hot honey ingredients in a small bowl until smooth; warming will integrate flavors and thin the honey for drizzling.

Let the hot honey cool slightly for 1 minute so it’s warm but not scalding.

Drizzle the hot honey over the hot pizza: using a spoon, lightly drizzle 2–3 tablespoons of hot honey across the pizza, concentrating a bit toward the center and edges as you like. Add more to taste, but start conservatively — you can always add more.

Slice and serve: transfer the pizza to a cutting board, cut into 8 slices, and serve immediately so the contrast of spicy-sweet honey with savory pepperoni is at its best.

Storage: refrigerate leftover pizza in an airtight container up to 3 days. Reheat in a skillet over medium heat or in a hot oven (400°F/200°C) on a baking sheet for best texture. If desired, drizzle a little more hot honey before serving leftovers.