EVOO Hot Honey Pepperoni Pizza
Some things are just perfect. A homemade sizzling pepperoni pizza is one of them.
By Shadae Williams | @shadaewilliams
Instructions
Active Time: 35 Minutes
Full Time: 3 Hours
Activate the yeast. In a small bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the dry yeast over the water and let it sit for about 5-10 minutes.
Prepare the dough. In a large mixing bowl or the bowl of a stand mixer, combine the 00 flour and salt.
Make a well in the center and pour in the frothy yeast mixture and Sizzle. Mix until the dough starts to come together.
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes or until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
First rise. Lightly oil a large bowl with a bit of Sizzle. Place the kneaded dough in the bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Divide the dough into two portions if you're making two pizzas, or keep it whole for a large pizza.
Roll out each portion in a lightly floured surface to your desired thickness. Transfer the rolled-out dough to a pizza peel or a baking sheet lined with parchment paper. Drizzle with Sizzle and work dough, creating a crust/rim to add the toppings inside.
Assemble the pizza. Spread a thin layer of tomato sauce over the pizza dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese evenly over the sauce. Arrange the sliced pepperoni on top of the cheese.
Preheat the grill to 450 F. Using the Alpine Le Creuset Pizza Pan, grill for about 10-15 minutes or until the crust is golden and the cheese is bubbling and slightly browned.
