Do you love pepperoni pizza? If you do, adding just a touch of hot honey makes for a delicious twist.
To make this pepperoni & hot honey pizza I firstly make this 2-3 day pizza dough recipe. Next, I put the prepared dough balls into proofing containers and refrigerate them for 2-3 days. Whilst the pizza dough comes to room temperature for a couple of hours, I prepare my pizza sauce, mozzarella cheese and pepperoni.
Baking in a Pizza Oven
I bake my pizza in the Ooni Volt 12 indoor pizza oven, however a regular kitchen oven will also work. I preheat the ooni oven at 325C and the pizza bakes in around 5 minutes. As the pizza cooks, I use a pizza peel to rotate it once or twice in the oven for even browning on the crust.
Baking in a home oven
Alternatively, you can bake the pizza in a home oven. Preheat at the highest temperature available (typically 240C). Preheat a pizza stone for 45 minutes before baking. Again, rotate the pizza once or twice during cooking. As a result, your crust will be more evenly browned. The pizza will take around 7-8 minutes to bake.
Finally, I like to add black pepper and dried oregano to finish the pizza before adding the hot honey.
I hope you’ll try this pepperoni & hot honey pizza recipe. If you try it, let me know in the comments how it went! If you would like some more tips on how to make better pizza at home, you can check out this guide.
- 1 300g pizza dough ball (leave your dough out of the fridge 2-3 hours before cooking)
- 75 grams simple pizza sauce see notes
- 100 grams mozzarella cheese , grated or finely chopped
- 40 grams pepperoni slices
- 1 pinch black pepper
- 1 pinch dried oregano
- 2 teaspoons hot honey
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Remove the pizza dough ball from the fridge 2-3 hours before you want to bake. Preheat your oven before unfolding the pizza dough.
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Drop the pizza dough ball into a bowl of flour. The smooth top side of the dough ball will become the underside of the pizza.
Coat both sides of the dough with a generous amount of flour and transfer to a work surface. Press your fingers around the outside of the dough to form a crust, then press down into the middle. Flip the dough over and repeat. Lift the dough and carefully stretch to form a 12” crust.
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Lightly dust a pizza peel with a pinch of semolina and a pinch of bread flour. Transfer the prepared crust to the peel. Top with the pizza sauce, grated mozzarella cheese and pepperoni slices. Arrange toppings towards the outer edges of the crust as the ingredients will naturally slide towards the middle as the pizza bakes.
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Preheat the oven and stone at 325C. Transfer the pizza to the pizza stone in your oven. Bake at 325C for 5 minutes, rotating the pizza once or twice until the crust is nicely charred and the cheese and toppings are sizzling.
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Garnish the pizza with black pepper and dried oregano, drizzle generously with hot honey, slice and serve.
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Preheat the oven and stone at full heat for 45 minutes. Transfer the pizza to the pizza stone in your oven. Bake at 230C for 7-8 minutes, rotating the pizza once or twice until the crust is nicely charred and the cheese and toppings are sizzling.
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Garnish the pizza with black pepper and dried oregano, drizzle generously with hot honey, slice and serve.
Do you like this pepperoni & hot honey pizza recipe? If so, buying a copy of my book might appeal to you! In The Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make kebab, curry, noodles and more! You can buy The Takeaway Secret in paperback or kindle form here.
