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Hot Honey Pepperoni Pizza: The Ultimate Guide to Making It at Home Recipe

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Experience the perfect balance of sweet, spicy, and savory with this homemade Hot Honey Pepperoni Pizza. Featuring a crisp, airy crust, a rich tomato sauce, melted mozzarella and provolone cheeses, spicy pepperoni, and a glossy drizzle of hot honey made from honey, red pepper flakes, chili oil, and vinegar, this pizza elevates classic flavors into a gourmet delight that’s easy to prepare at home.

Ingredients

Scale

For the Dough:

  • 3 ½ cups (420g) bread flour, plus more for dusting
  • 1 teaspoon (3g) instant dry yeast
  • 1 ½ teaspoons (9g) salt
  • 1 ½ cups (360ml) warm water (105-115°F)
  • 2 tablespoons (30ml) olive oil, plus more for greasing

For the Sauce:

  • 1 (28 ounce) can crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the Toppings:

  • 8 ounces low-moisture mozzarella cheese, shredded
  • 4 ounces provolone cheese, shredded (optional, but adds great flavor!)
  • 4 ounces pepperoni slices
  • ¼ cup hot honey (recipe below)
  • Fresh basil leaves, for garnish (optional)

For the Hot Honey:

  • ½ cup honey
  • 1–2 tablespoons red pepper flakes (adjust to your spice preference)
  • 1 tablespoon chili oil (optional, for extra heat and flavor)
  • 1 tablespoon vinegar (apple cider or white vinegar)

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together bread flour, instant dry yeast, and salt to evenly distribute the yeast throughout the flour.
  2. Add Water and Oil: Gradually incorporate the warm water and olive oil into the dry ingredients, mixing with a wooden spoon or your hands until a shaggy, slightly sticky dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly if too sticky. Alternatively, use a stand mixer with a dough hook to knead.
  4. First Rise: Lightly grease a large bowl with olive oil, place the dough inside and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Punch Down and Divide: Gently punch down the risen dough to release air, transfer to a floured surface, and divide in half for two 12-inch pizzas. Wrap and freeze any extra dough if not used immediately.
  6. Second Rise (Optional): For enhanced flavor and texture, allow dough halves to rise again for 30-60 minutes before shaping.
  7. Prepare the Sauce: In a saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add crushed tomatoes, dried oregano, basil, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
  8. Make Hot Honey: In a small saucepan, combine honey, red pepper flakes, chili oil, and vinegar. Warm gently over low heat for 5 minutes, stirring frequently to infuse flavors. Remove from heat and set aside.
  9. Shape the Dough: On a floured surface, stretch or roll each dough half into a 12-inch round, creating a slightly thicker edge for the crust.
  10. Assemble the Pizza: Preheat your oven to 475°F (245°C). Spread a thin layer of the prepared sauce over the dough base. Evenly distribute shredded mozzarella and provolone cheeses, then arrange pepperoni slices on top.
  11. Bake the Pizza: Place the pizza on a pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbly and slightly browned.
  12. Finish with Hot Honey and Garnish: Remove the pizza from the oven and immediately drizzle the hot honey evenly over the top. Garnish with fresh basil leaves if desired. Slice and serve hot for maximum enjoyment.

Notes

  • You can adjust the spiciness of the hot honey by varying the amount of red pepper flakes used.
  • Provolone cheese is optional but adds a nice smoky flavor to the pizza.
  • For best crust texture, bake pizza on a preheated pizza stone or steel if available.
  • Leftover dough can be frozen for up to 3 months; thaw in the refrigerator before use.
  • Letting the dough rise a second time improves flavor and texture but can be skipped if short on time.

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Find it online: https://islawhite.com/hot-honey-pepperoni-pizza-the-ultimate-guide-to-making-it-at-home-recipe/