Pepperoni pizza finished with a little hot honey for sweet heat.
CBy chef_t
Servings
4
3 cup Bread flour
1.25 cup Warm water
0.5 tsp Instant yeast
1.5 tsp Fine sea salt
2 tbsp Extra virgin olive oil
1 cup Crushed tomatoes
1 clove Garlic
1 tsp Dried oregano
8 oz Low-moisture mozzarella, shredded
3 oz Sliced pepperoni
3 tbsp Honey
1 tsp Red chili flakes
0.5 tsp Apple cider vinegar
8 piece Fresh basil leaves (garnish)
2 tbsp Grated Parmigiano-Reggiano
Calories
776 kcal
Protein
31g
Carbs
96g
Fat
30g
Fiber
4g
Sugar
21g
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Make the Dough
1. Whisk the warm water and instant yeast in a large bowl. Add the bread flour and fine sea salt, and mix until a shaggy dough forms. Rest 20 minutes, then knead 5 minutes until smooth and passes the windowpane test.
3 cup Bread flour,
1.2 cup Warm water,
0.5 tsp Instant yeast,
1.5 tsp Fine sea salt
2. Coat the dough with the extra virgin olive oil in the bowl, cover, and let rise at room temperature for 2 hours until doubled, or refrigerate 12 to 24 hours for deeper flavor, then bring to room temperature.
2 tbsp Extra virgin olive oil
Sauce and Hot Honey
3. Grate the garlic into the crushed tomatoes and stir in the dried oregano. Do not cook the sauce; it will cook on the pizza.
4. Warm the honey with the red chili flakes in a small saucepan over low heat for 3 minutes until fragrant. Stir in the apple cider vinegar and set aside to infuse.
3 tbsp Honey,
1 tsp Red chili flakes,
0.5 tsp Apple cider vinegar
Assemble and Bake
5. Place a pizza stone or inverted baking sheet on the oven rack and preheat the oven to 250°C (480°F) for at least 45 minutes. Divide the dough into 2 portions and stretch each by hand into a 30 cm (12 inch) round on a floured sheet of parchment.
6. Spread a thin layer of sauce over each round, leaving a border. Top with the low-moisture mozzarella, then the sliced pepperoni.
8 oz Low-moisture mozzarella, shredded,
3 oz Sliced pepperoni
7. Slide the pizzas, one at a time, onto the hot stone and bake 8 to 10 minutes at 250°C (480°F) until the crust is blistered and golden and the cheese is bubbling and the pepperoni edges are crisp.
Finish and Serve
8. Drizzle the pizzas with the hot honey and scatter over the grated Parmigiano-Reggiano and fresh basil leaves. Rest 2 minutes, slice, and serve hot.
