Hot Honey Pepperoni Recipe

Preheat and prepare dough

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature available. Lightly dust a peel or work surface with flour or semolina. Stretch or roll the pizza dough into a 12-inch round (about 10–12 oz dough ball) to roughly 1/4-inch thickness, leaving a slightly thicker rim for the crust.

Season base

Brush the stretched dough evenly with 1 tablespoon olive oil mixed with the minced garlic, leaving the rim bare. Spread 1/2 cup tomato sauce over the dough in a thin, even layer, leaving about 3/4-inch border for the crust.

Distribute the shredded or sliced mozzarella evenly over the sauced dough, leaving the edge clear. Sprinkle the grated Parmesan over the mozzarella, then scatter the 40 pepperoni slices evenly across the pizza. Lightly sprinkle 1/2 teaspoon red pepper flakes over the top for an extra kick.

To achieve extra-crispy pepperoni: if you prefer, place a single layer of pepperoni on a sheet tray and bake at 400°F (200°C) for 6–8 minutes until edges curl and crisp, then transfer to the pizza just before baking. Alternatively, rely on oven baking to crisp the pepperoni on the pizza.

Make the hot honey

In a small saucepan, combine 1/2 cup honey, 1 tablespoon hot chili oil (or 1 tablespoon neutral oil with 1/2 teaspoon crushed red pepper), 1/2 teaspoon red pepper flakes, 1/2 teaspoon apple cider vinegar, and 1/8 teaspoon salt. Warm gently over low heat for 2–3 minutes, stirring until the honey loosens and the flavors meld. Do not boil—just warm to thin the honey slightly. Taste and adjust heat or acidity as desired. Keep warm or reheat briefly before drizzling.

Slide the assembled pizza onto the preheated stone or inverted sheet pan. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered, cheese is melted and bubbling, and pepperoni edges are crisped. Baking time will vary by oven and dough thickness—watch closely starting at 7 minutes.

Remove the pizza from the oven and let rest on a cutting board 1–2 minutes. Using a spoon, drizzle the warm hot honey evenly over the pizza in thin streams (use more or less to taste). If you crisped pepperoni separately, add them now before or after drizzling depending on texture preference.

Finish with torn fresh basil leaves (optional) and a light crack of black pepper. Slice and serve immediately.