Hot Honey Pepperoni Inferno – A Fiery LA Favorite

From the bustling streets of Silver Lake to the wood-fired ovens of Venice Beach, Hot Honey Pepperoni Pizza has become a modern classic in the Los Angeles pizza scene. This pie strikes a bold balance—crispy, curled pepperoni layered atop molten mozzarella, all kissed by a post-bake drizzle of sweet and spicy honey. It’s indulgent, edgy, and endlessly craveable—the kind of slice that leaves you wanting another before you finish the first. Inspired by New York’s spicy pies but with an unmistakable West Coast swagger, this pizza brings the heat with a hint of sweetness.

Hot Honey Pepperoni Inferno

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Pizza stone or steel – For even heat distribution and crisp crust
• Rolling pin – To shape the dough evenly.
• Mixing bowls – For preparing dough and sauce
• Pizza peel or baking tray – To transfer the pizza into the oven
• Small saucepan – For heating or preparing hot honey

Ingredients

Dough:

• 250 g 2 cups all-purpose flour
• 160 ml ⅔ cup warm water
• 1 tsp active dry yeast
• ½ tsp sugar
• 1 tbsp olive oil
• ½ tsp salt

Sauce:

• 120 ml ½ cup canned crushed tomatoes
• 1 garlic clove minced
• 1 tbsp olive oil
• Salt & pepper to taste
• Pinch of red pepper flakes

Toppings:

• 200 g 2 cups shredded mozzarella cheese
• 60 –80 g spicy or regular pepperoni slices
• 1 –2 tbsp hot honey store-bought or homemade, see Notes
• Fresh basil leaves optional, for garnish

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Instructions

Dough Prep:

• In a small bowl, combine warm water, yeast, and sugar. Let it bloom for 5–10 minutes until foamy.
• In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until dough forms.
• Knead on a floured surface for 7–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Sauce & Assembly:

• In a small pan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, salt, pepper, and chili flakes. Simmer for 10 minutes. Let cool.
• Preheat oven to 500°F (260°C) with pizza stone inside.
• Roll out the dough to your desired thickness on a floured surface.
• Spread a thin layer of sauce, then top with mozzarella and evenly place pepperoni slices.
• Transfer to the hot pizza stone using a peel or tray. Bake for 10–12 minutes until crust is golden and cheese is bubbling.
• Remove from oven and drizzle generously with hot honey. Add basil if desired. Slice and serve immediately.

Notes

• For a crispier crust, par-bake the dough for 2 minutes before adding toppings.
• Try Mike’s Hot Honey as a shortcut if you don’t want to make your own.
• Add pickled jalapeños for extra heat and tang.

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