Description
Pepperoni Pizza elevates classic comfort with a gourmet twist of hot honey, creamy ricotta, briny olives, and fresh basil. Spicy pepperoni meets sweet, tangy drizzles, creating a Mediterranean-inspired slice you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 Pizza dough
- 8 ounces (226 grams) Fresh mozzarella, thinly sliced
- 4 ounces (113 grams) Pepperoni
- ½ cup (120 milliliters) Whole milk ricotta
- ¼ cup (40 grams) Castelvetrano olives, pitted and halved
Seasonings and Toppings:
- 2 tablespoons Hot honey
- 2 tablespoons Freshly grated parmigiano reggiano
- 1 teaspoon Crushed red pepper flakes
Garnish:
- ¼ cup Fresh basil leaves
Instructions
- In a stand mixer bowl with dough hook, combine 00 flour and salt in one container while separately whisking warm water, yeast, and honey in another bowl until foamy, approximately 10 minutes.
- Pour foamy yeast mixture into flour mixture and mix on low speed, gradually increasing as dough forms, blending for 3 minutes until dough pulls away from bowl edges.
- Transfer dough onto lightly floured surface and knead for 2-3 minutes until smooth, forming a cohesive ball, then place in olive oil-coated bowl and cover with dish towel.
- Allow dough to rise in warm environment for 1.5 hours, doubling in volume, then portion into three dough balls weighing 230-280 grams each.
- Store dough balls in sealed containers and refrigerate for 24-72 hours, allowing slow proofing process to develop flavor complexity.
- For pizza sauce, heat olive oil in saucepan, sauté minced garlic until fragrant, then incorporate tomato paste and salt, stirring constantly for 2-3 minutes.
- Add crushed tomatoes, dried herbs, seasonings, and sugar, reducing heat and simmering covered for 20 minutes, then incorporate fresh basil after cooling slightly.
- Preheat pizza oven to 750-800°F (399-427°C) or conventional oven to maximum temperature, placing pizza stone inside if using home oven.
- Remove proofed dough, allowing it to reach room temperature, then roll out to 10-12 inch (25-30 centimeters) circular shape approximately 1/4-inch thick.
- Dust pizza peel generously with flour or semolina, transfer rolled dough, and spread sauce to near edges using spoon.
- Layer sliced mozzarella, pepperoni, ricotta dollops, and halved olives across pizza surface.
- Launch pizza into hot oven, rotating every 30 seconds for even cooking (2-2.5 minutes in pizza oven, 10-12 minutes in conventional oven).
- Upon completion, drizzle with hot honey, sprinkle crushed red pepper flakes and freshly grated parmesan, garnishing with fresh basil leaves.
Notes
- Dough Requires Patience: Allow at least 24-72 hours of refrigerated proofing for optimal pizza crust texture and flavor development.
- High Heat is Critical: Aim for 750-800℉ in a pizza oven or maximum home oven temperature to achieve perfect crispy crust and quick cooking.
- Sauce Needs Slow Simmering: Let tomato sauce simmer low and slow for 20 minutes to develop rich, complex flavors before adding fresh basil.
- Preparation is Key: Have all toppings prepped and ready before stretching dough to ensure smooth pizza assembly process.
- Strategic Topping Placement: Spread sauce to edges, distribute mozzarella, pepperoni, ricotta, and olives evenly for balanced flavor in every bite.
- Finishing Touches Matter: Drizzle hot honey, sprinkle red pepper flakes and fresh parmesan, then garnish with basil leaves for restaurant-quality presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 75 mg