Servings: 4 people
Equipment
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
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.
Tried this recipe?Let us know how it was!
