Preparation:

Prepare the Dough:

• Mix warm water, sugar, and yeast in a bowl. Let sit for 5–7 minutes until foamy.
• In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil, mixing until a dough forms.
• Knead on a lightly floured surface for 6–8 minutes until smooth. Place in a greased bowl, cover, and allow to rise for 1 hour or until doubled.
• (Skip this step if using store-bought dough; let it sit at room temp for 30 minutes before shaping.)

Prepare Toppings:

• Tear mozzarella, slice soppressata, and have honey ready for finishing.

Assembly:

Shape the Dough:

• Preheat oven to 250°C (475°F).
• Roll or stretch dough into a 12-inch circle on a floured surface. Transfer to a pizza peel or parchment paper.

Build the Pizza:

• Spread tomato sauce over the dough, leaving a border for the crust.
• Evenly distribute mozzarella chunks and layer soppressata slices on top.
• Brush crust edges with olive oil for a golden finish.

Bake:

• Transfer to a hot stone or baking sheet. Bake for 10–12 minutes until the crust is crisp and cheese is bubbling.

Finish:

• Once out of the oven, drizzle generously with honey and sprinkle with crushed red pepper flakes for an extra kick. Garnish with fresh basil leaves.