Hot Honey Soppressata Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">230ml warm water</li><li class="ingredients-single-item">100g tomato sauce</li><li class="ingredients-single-item">150g mozzarella cheese, torn into pieces</li><li class="ingredients-single-item">80g soppressata (spicy Italian salami), thinly sliced</li><li class="ingredients-single-item">60ml hot honey (or 60ml regular honey mixed with 1/2 tsp chili flakes)</li><li class="ingredients-single-item">1 tsp red chili flakes</li><li class="ingredients-single-item">5g fresh basil leaves</li><li class="ingredients-single-item">15g semolina or cornmeal, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel or rimless baking sheet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour and salt. In a separate small bowl, mix the warm water (around 38°C) with the yeast and let it sit for 5 minutes until it becomes frothy – this ensures your yeast is active and will give you a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface. Knead for 8-10 minutes until smooth and elastic – the dough should spring back when poked gently. This extensive kneading develops the gluten, which gives your crust that desirable chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5-2 hours, or until doubled in size. The slow rise allows for flavor development and improved texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Position a rack in the lowest part of your oven and place a pizza stone or steel on it. Preheat your oven to its maximum temperature (ideally 250-275°C) for at least 45 minutes. The high heat mimics a professional pizza oven and creates that perfect crispy-yet-chewy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Shape it into a ball and let it rest for 15 minutes – this relaxes the gluten and makes the dough easier to stretch.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Dust your pizza peel generously with semolina or cornmeal (this prevents sticking and helps the pizza slide into the oven). Gently stretch your dough to about 30cm in diameter, either by hand stretching or using a rolling pin. Work from the center outward, leaving a slightly thicker edge for the crust. If the dough springs back, let it rest for 5 minutes before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the tomato sauce in a thin layer over the dough, leaving a 2cm border around the edge. Distribute the torn mozzarella evenly over the sauce, then arrange the soppressata slices on top. Don't overload your pizza with toppings or the center may become soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully slide the pizza onto the preheated stone or steel and bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. The bottom should be crisp and slightly charred in spots.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the pizza is out of the oven, immediately drizzle with the hot honey and sprinkle with red chili flakes. The heat of the pizza will help the honey spread beautifully. Tear fresh basil leaves over the top just before serving to maintain their aromatic oils and bright color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the pizza rest for 1-2 minutes before slicing – this allows the melted cheese to set slightly, making it easier to serve perfect slices. Enjoy while hot, when the contrast between the crispy crust, melted cheese, and sweet-spicy honey topping is at its most delicious!</li></ol>