Prince Street, Paulie Gee’s, a thousand copies. Spicy honey on a pepperoni pie is not a garnish. The fat from the cups, the heat, the sweet — that is the point.
Use cupped pepperoni so the oil pools. Honey after the oven or it burns.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour
- 325 ml water
- 12 g salt
- 4 g instant yeast
- 8 g olive oil
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Tomato sauce
- Low-moisture mozzarella
- Cupped pepperoni
- Hot honey (or honey + chili flakes)
- Chili flakes
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Cup & Char PepperoniCheck Amazon.comToppings
Mike’s Hot HoneyCheck Amazon.comToppings
Calabrian Chili PeppersCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 320
- Protein
- 15 g
- Carbohydrates
- 37 g
- Fat
- 13 g
- Sodium
- 770 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil, Cento San Marzano tomatoes, Low-moisture mozzarella, Cup-and-char pepperoni, Mike’s Hot Honey, Calabrian chili.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Mix 500 g bread flour, 325 ml water, 12 g salt, 4 g yeast, and 8 g oil.
- 02Knead, ball, cold-proof 24 hours.
- 03Temper 1 hour.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch, sauce, mozzarella, a lot of cupped pepperoni.
- 02Hot honey after the bake.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 7–9 minutes until the pepperoni cups and the oil pools.
- 03Honey after.
- 04Cut.
Gas pizza oven
- 01Preheat on high, stone 400–455°C (750–850°F).
- 0260–90 seconds, turning.
- 03The cups should char at the edges.
- 04Honey after the oven.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02Honey after the fire.
- 03Heat and sweet in the same bite.
