1. Remove the pizza dough ball from the fridge 2-3 hours before you want to bake. Preheat your oven before unfolding the pizza dough.

   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.

   Lightly dust a pizza peel with a pinch of semolina and a pinch of bread flour. Transfer the prepared crust to the peel.

2. Top with 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.

Bake

1. In a pizza oven: Transfer the pizza to the pizza stone in your oven. Bake at 325C for 4-5 minutes, rotating the pizza occasionally until the crust is nicely charred and the cheese and toppings are sizzling.

   In a regular kitchen oven: Transfer the pizza to the pizza stone in your oven. Bake at 240C for 6-7 minutes, rotating the pizza once or twice until the crust is nicely charred and the cheese and toppings are sizzling.

Serve

1. Garnish the pizza with black pepper and dried oregano, drizzle generously with hot honey, slice and serve.