The Beehive Recipe

Preheat and prepare the dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. Meanwhile, if using refrigerated dough, bring it to room temperature for 30–45 minutes. Lightly dust a work surface with flour and stretch or roll the dough into a 10–12 inch round, leaving a slightly thicker rim for the crust.

Brush the stretched dough lightly with 1 tsp extra-virgin olive oil and sprinkle the 1 tsp fine sea salt evenly over the inner surface of the dough. This helps flavor the crust and create a subtle barrier so the sauce does not make the dough soggy.

Spoon 3 tbs house-made signature tomato sauce into the center and spread evenly in a thin layer using the back of the spoon, leaving the outer 3/4 inch rim bare.

Distribute the torn or sliced fresh mozzarella (6 oz) evenly over the sauced dough, leaving small gaps so the sauce can peek through. Scatter the finely grated Grana Padano (1 oz) over the mozzarella to add a nutty, salty finish.

Arrange the thin slices of spicy Calabrian salami (3 oz) in a single layer over the cheeses. If you want more heat, dot or lightly smear 1 tsp Calabrian chili paste in a few spots across the pizza — don’t overdo it, as salami is already spicy.

If using a peel, transfer the pizza to the preheated pizza stone or inverted baking sheet. If not, place the pizza on the prepared hot sheet pan and slide into the oven.

Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through if your oven has hot spots, until the crust is blistered and golden and the mozzarella is bubbling and beginning to brown in places. Watch closely — high heat cooks quickly.

Remove the pizza from the oven and immediately drizzle the 2 tbs mild runny honey in a loose spiral or several thin streams over the entire pizza, concentrating a bit more toward the center to create the 'beehive' effect.

Sprinkle the freshly cracked black pepper (1 tsp) and flaky sea salt (1/2 tsp) evenly over the top. Scatter fresh basil leaves (6 leaves) across the pizza. Let the pizza rest for 1–2 minutes to allow the honey to set slightly.

Slice into 6–8 pieces and serve hot. Recommend pairing with a bitter green salad or a bright, citrusy beer or light red wine to balance the sweet-heat profile.