Ingredients
Method
- Step 1: Prep the Oven and Dough
- Preheat your oven to 500°F (260°C) or as hot as it will go. Place a pizza stone or baking sheet inside to preheat for at least 30 minutes. Roll out your pizza dough on a floured surface into a 12-inch round.
- Step 2: Assemble the Pizza
- Spread tomato sauce over the dough, leaving a ½-inch border. Sprinkle mozzarella evenly across the top. Arrange pepperoni slices over the cheese, then dollop ricotta evenly around the pizza in spoonfuls.
- Step 3: Bake
- Transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes or until the crust is golden and the cheese is bubbling and browned.
- Step 4: Add Hot Honey and Garnish
- Drizzle hot honey over the pizza right after it comes out of the oven. Add fresh basil and optional red pepper flakes. Slice and serve immediately.
Nutrition
Notes
Dough Temperature: I always let my pizza dough sit at room temperature for about 30 minutes before rolling it out.
Cold dough fights back and springs into a smaller shape, making it frustrating to work with and harder to get that perfect thin crust.
Hot Honey Timing: Drizzle the hot honey right after the pizza comes out of the oven, never before baking.
I learned this the hard way when the honey burned and turned bitter in the heat.
The fresh, spicy sweetness on top of bubbly cheese is the whole point.
Pepperoni Placement: I like to tuck a few pepperoni slices under the cheese so they stay juicy, while leaving the rest on top to get crispy and curled at the edges.
This gives you two textures in every bite, and those crispy edges hold the hot honey beautifully.
Make Ahead Tip: You can prep everything in advance and assemble just before baking.
I often mix the tomato sauce, shred the mozzarella, and slice the basil, then keep them covered in the fridge.
The dough stays on the counter for that 30 minute warm-up, and the whole pizza comes together in minutes.
Storage: Leftover slices keep well in an airtight container in the fridge for up to 2 days.
To reheat, I skip the microwave and use a hot skillet on the stove for a few minutes, which brings back the crispy crust without making the cheese rubbery.
Equipment Alternative: If you don't have a pizza stone, a preheated heavy baking sheet turned upside down works wonderfully.
I've used this trick for years, and the flat surface gives you a similar crispy bottom without any special equipment.