Go Back
–+ servings
Print Recipe

Homemade Pepperoni Pizza with Hot Honey

Prep Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings: 2 12in pizzas

Ingredients

Pizza Dough (makes 2 pizzas)

  • 1 1/3 cup warm water (between 100°-110°F)
  • 1 tbsp granulated sugar
  • 1 packet instant yeast or 2 1/4 teaspoons
  • 1 tsp fine sea salt
  • 3 1/2 cups all-purpose flour (450g) more as needed
  • 3 tbsp olive oil plus extra for brushing
  • 1 tsp cornmeal

Pepperoni Pizza with Hot Honey (makes 2 pizzas)

  • 4 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 1 cup favorite store-bought pizza sauce or canned crushed tomatoes
  • 2 1/2 cups shredded mozzarella cheese
  • 12 oz fresh sliced mozzarella cheese
  • 16 slices pepperoni more as needed/wanted
  • Italian seasoning or dry oregano
  • 1/4 cup honey
  • 1 tsp hot sauce more as desired
  • 1 tsp crushed red pepper more as desired

Instructions

  • In the bowl of your stand mixer with dough hook attached, whisk together the water, sugar, and yeast. Let stand for 5 minutes or until foamy. If you do not have a stand mixer, just whisk together in a large bowl.
  • Add the flour, salt, and olive oil. Mix on low speed for about 6-8 minutes. If the dough is having a hard time coming together into a ball, you may add more olive oil or water a teaspoon at a time until it down come together. Alternatively, you can dump the dough onto a floured surface and knead it by hand until it does come together. The dough should feel soft to the touch after kneading. If you poke the dough and it bounces back slowly, then it is ready to go. If it does not bounce back at all, then continue to knead until it does.
  • Grease a large bowl (or use the same bowl you used to knead your dough) with a nonstick olive oil spray or a little bit of olive oil. Add the dough, toss to cover in oil and cover with a lid, plastic wrap, or a towel. Allow the dough to rise for about 90 minutes at room temperature until the dough has doubled in size. If your house runs a little cold, it may take longer. Instructions for rising overnight in the fridge are in the notes below.
  • Preheat your oven to 475°F. Grease a pizza pan with a little bit of olive oil. Sprinkle with cornmeal. If you are using a pizza stone, simply put the stone in the oven while it preheats. Use a cornmeal dusted pizza peel to transfer your pizza.
  • When the dough is ready, punch it down. Divide the dough in half. If you are only making one pizza, you can freeze the other half in a ziploc bag for up to 3 months (see instructions for thawing in the notes).
  • Using lightly floured hands, shape the dough into a round disk. Place on the prepared pizza pan or peel and stretch the dough into a 12-inch circle. If the dough keeps shrinking back as you stretch it, it needs a little bit more time to rest. Cover it with a towel for about 10 minutes and then try again. Once you have your dough into a 12-inch circle. Pinch the edges to create a little lip to hold in your toppings and create a nice crust. Cover with a towel while you prepare your pizza toppings.
  • Melt the butter and whisk in the garlic powder while your dough rests. Once that is complete, remove the towel and poke the dough all over with your finger tips to decrease the amount of air bubbles. Brush the entire pizza (edge included) with the butter. Alternatively, you may just brush the pizza with olive oil. Top the pizza with the pizza sauce, shredded mozzarella cheese, fresh mozzarella cheese, and pepperoni slices.
  • Bake the pizza for 12-14 minutes or until the top is bubbly and the crust is golden. While the pizza bakes, whisk together the honey, hot sauce, and crushed red pepper. Remove from oven, slice immediately. Drizzle with hot honey. Serve!
  • Overnight Instructions
    Prepare the dough up to the point where you cover the bowl. Instead of letting the dough rise at room temperature, put it in the fridge. Let it rise for a min of 8 hours or overnight. Remove from fridge and continue with the instructions. If the dough hasn't quite doubled, then let it rise for about 30 minutes at room temperature when you are ready to bake.
  • Freezing Instructions
    Freeze your dough in a ziploc bag for up to three months. When you are ready to bake, remove the dough from the freezer and place it in the fridge overnight (8hrs minimum) to thaw. Once thawed, remove it from the fridge, and let it sit at room temperature for about 30 minutes. Continue with the instructions.