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Hot Honey Pizza

This homemade hot honey pizza features a crispy, chewy crust topped with melty mozzarella, spicy pepperoni, and a drizzle of sweet, fiery honey. It's a restaurant-quality pie you can make in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Italian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1/2 cup pizza sauce high-quality, preferably uncooked
  • 8 oz low-moisture mozzarella cheese freshly shredded, not pre-shredded
  • 4 oz pepperoni slices thinly sliced, use cup-and-char style for best results
  • 1/3 cup honey clover or wildflower honey
  • 1-2 tsp crushed red pepper flakes adjust to your heat preference
  • 1 tbsp olive oil for brushing the crust
  • 1 pinch flaky sea salt optional, for finishing
  • 2 tbsp cornmeal or semolina flour for dusting the pizza peel

Equipment

  • Pizza stone or steel
  • Pizza peel or inverted baking sheet
  • Small saucepan
  • Pastry brush
  • Large cutting board

Method
 

  1. Preheat your oven and pizza stone or steel to 500°F (260°C) for at least 45 minutes. This is non-negotiable for a crispy crust. While it heats, make the hot honey by gently warming the honey and red pepper flakes in a small saucepan over low heat for 3-4 minutes, just until fragrant. Remove from heat and let it steep.
  2. On a lightly floured surface, stretch your room-temperature dough into a 12-inch circle. Don't use a rolling pin—use your knuckles to gently stretch from the center outwards. This preserves the air bubbles for a better texture. Transfer the shaped dough to a cornmeal-dusted pizza peel or inverted baking sheet.
  3. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle the freshly shredded mozzarella evenly over the sauce, then arrange the pepperoni slices in a single layer. Lightly brush the exposed crust with olive oil.
  4. Carefully slide the pizza from the peel onto the preheated stone. Bake for 10-12 minutes, rotating halfway through, until the crust is puffed and golden, the cheese is bubbly and spotted with brown, and the pepperoni edges are crisp.
  5. Using the peel, remove the pizza from the oven and place it on a cutting board. Immediately drizzle with 2-3 tablespoons of the hot honey. Let it rest for 2 minutes—this allows the cheese to set slightly so it doesn't slide off when you cut it. Sprinkle with flaky salt, slice, and serve warm.

Notes

Chef's Tips:
• Room temperature dough is much easier to stretch without tearing.
• Pre-shredded cheese contains anti-caking agents that prevent proper melting.
• Serve with extra hot honey on the side for dipping.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) in the center
• Refrigerate leftovers within 2 hours of cooking