Spicy Honey Pizza Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pizza dough:</li> <li class="ingredients-single-item">500g 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">325ml lukewarm water</li> <li class="ingredients-single-item">30ml olive oil, plus extra for coating</li> <li class="ingredients-single-item">10g fine semolina or cornmeal (for dusting)</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">250g tomato passata (strained tomatoes)</li> <li class="ingredients-single-item">4 cloves garlic, thinly sliced</li> <li class="ingredients-single-item">2-3 fresh red chilies, thinly sliced</li> <li class="ingredients-single-item">2 tsp chili flakes (adjust to taste)</li> <li class="ingredients-single-item">300g low-moisture mozzarella cheese, grated</li> <li class="ingredients-single-item">100g fior di latte or fresh mozzarella, torn into pieces</li> <li class="ingredients-single-item">80ml high-quality honey</li> <li class="ingredients-single-item">Fresh basil leaves, for garnish</li> <li class="ingredients-single-item">Flaky sea salt, for finishing</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or steel</li> <li class="equipment-single-item">Pizza peel</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Digital kitchen scale</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl or stand mixer, combine the flour, yeast, and salt, ensuring the salt and yeast don't touch directly as salt can inhibit yeast activity. Gradually add the lukewarm water and olive oil while mixing. If using a stand mixer, use the dough hook attachment and mix on low speed for 2 minutes until incorporated, then increase to medium speed for 6-8 minutes until smooth and elastic. If mixing by hand, stir with a wooden spoon until combined, then turn out onto a floured surface and knead vigorously for 10-12 minutes until the dough passes the windowpane test (stretches thin enough to see light through without tearing). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Form the dough into a tight ball by tucking the edges underneath. Lightly oil a large bowl, place the dough ball inside, and coat with a thin layer of olive oil to prevent drying. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place (24-27°C) for 1.5-2 hours, or until doubled in size. This slow fermentation develops complex flavors and improves the texture of your crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place your pizza stone or steel in the oven and preheat to the highest temperature possible (ideally 250-275°C/475-525°F) for at least 45 minutes. This high heat is crucial for achieving a properly cooked pizza with good oven spring and char. If your oven has a convection setting, use it for even better results. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Once the dough has doubled, gently punch it down to release the carbon dioxide. Divide the dough into two equal pieces (about 425g each) using a bench scraper or knife. Shape each piece into a ball by folding the edges underneath and gently rolling between your hands on the countertop until smooth and taut. Place the dough balls on a lightly floured surface, cover with a kitchen towel, and let rest for 30 minutes. This final rest allows the gluten to relax, making the dough easier to stretch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough rests, prepare your toppings. For the tomato base, mix the passata with a tablespoon of olive oil, a pinch of salt, and one clove of minced garlic. Thinly slice the remaining garlic and the fresh chilies. If you'd like to infuse your honey with extra heat, warm 80ml of honey in a small saucepan with 1 teaspoon of chili flakes, then remove from heat and let steep while you prepare the pizzas. </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 onto the stone). Take one dough ball and place it on a lightly floured surface. Using your fingertips, press outward from the center to create a flat disk with a slightly raised edge. Pick up the disk and drape it over your knuckles, gently stretching by rotating and pulling outward until you reach about 30cm (12 inches) in diameter. The center should be thin but not torn, with a slightly thicker edge. Place the stretched dough onto your prepared peel. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Working quickly (to prevent the dough from sticking to the peel), spread half the tomato sauce in a thin layer leaving a 1cm border for the crust. Scatter half the sliced garlic, half the grated mozzarella, half the fresh mozzarella pieces, and half the sliced chilies. Sprinkle with some chili flakes according to your heat preference. Give the peel a gentle shake to ensure the pizza moves freely before transferring. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Slide the pizza onto the preheated stone or steel with a quick forward-backward motion. Bake for 6-8 minutes until the crust is puffed and charred in spots, and the cheese is melted and bubbling. Watch carefully as the high heat will cook it quickly! </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove the pizza using the peel. While still hot, drizzle generously with half the spicy honey (the heat helps it spread), sprinkle with flaky sea salt, and add a few fresh basil leaves. The contrast between the sweet honey, spicy chilies, and salty cheese creates the signature flavor profile of this pizza. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Let rest for 1-2 minutes (this allows the cheese to set slightly and makes slicing easier), then cut into slices and serve immediately. Repeat the process with the second dough ball and remaining toppings. Enjoy your spicy honey pizza while it's hot and at its most delicious! </li> </ol>