Ingredients:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast (1 packet)
- 1 teaspoon (6g) sugar
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 2 tablespoons (30ml) olive oil, plus more for greasing
- ½ cup (120ml) honey
- 1-2 tablespoons red pepper flakes (adjust to taste)
- Optional: 1 tablespoon apple cider vinegar or hot sauce
- ½ cup (120ml) pizza sauce
- 2 cups (225g) shredded mozzarella cheese
- 4 oz (115g) pepperoni slices
- Optional: Fresh basil leaves, for garnish
- Optional: A sprinkle of Parmesan cheese
Instructions:
- Activate the yeast with warm water and sugar. Combine flour and salt in a bowl. Add yeast mixture and olive oil; mix until a shaggy dough forms. Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled.
- Combine honey and red pepper flakes in a small saucepan. Heat over low heat, stirring constantly, until warmed through. Simmer for 1-2 minutes. Remove from heat and let cool slightly. Strain if prefer a clearer honey.
- Preheat oven to 450°F (232°C) with a pizza stone or baking sheet inside.
- Punch down the dough and divide it in half (or keep it whole for one large pizza). On a lightly floured surface, stretch or roll out the dough to your desired shape. Transfer the dough to a pizza peel dusted with cornmeal or semolina, or directly to a baking sheet. Spread with pizza sauce. Sprinkle with mozzarella cheese. Arrange pepperoni slices on top.
- Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until the crust is golden brown and the cheese is melted and bubbly (15-20 minutes).
- Drizzle generously with hot honey. Garnish with fresh basil (optional). Slice and serve immediately.