| Level: | Intermediate |
| Total: | 11 hr 40 min |
| Active: | 55 min |
| Yield: | 4 pizzas |
Ingredients
- 1/2 ounce fresh yeast
- 2 1/2 pounds double-zero flour, plus additional for dusting
- 1 ounce sea salt
- 1 tablespoon extra-virgin olive oil
- 2 cups canned tomatoes
- Sea salt
- 3 tablespoons olive oil
- 1/2 cup Calabrian chile paste
- 1/2 cup honey
- 2 cups shredded fresh mozzarella
- 1/4 pound sliced pepperoni
Instructions
- For the pizza dough: Heat 3 1/4 cups water to 95 degrees F. Dissolve the yeast in the water and transfer to the bowl of stand mixer fitted with the paddle attachment; add all the flour. Run the mixer on the lowest speed until it comes together, about 2 minutes. Add all the salt and olive oil.
- Continue mixing until the dough no longer sticks to the side of the bowl and all of the ingredients are fully incorporated, an additional 6 to 7 minutes. Cover with a damp cloth and allow to rest and proof at room temperature for 8 hours or up to overnight. Punch down the dough and divide into 4 portions. Place on a flour-dusted baking sheet, then cover lightly and let proof at room temperature for another 2 hours.
- For the pizza topping: Preheat a pizza stone in a 450 degrees F oven for at least 30 minutes.
- Run the tomatoes through a food mill into a small bowl, then season with salt to taste. Add the olive oil. Combine the chile paste and honey in another small bowl.
- Lightly dust a pizza peel with flour. Evenly roll a dough ball with a rolling pin to approximately 12 inches in diameter.
- Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border around the edge. Sprinkle 1/2 cup mozzarella over the sauce and top with a quarter of the pepperoni slices. Slide the pizza onto the hot pizza stone and bake until crisp and deep golden brown on the crust, about 10 minutes.
- Remove from the oven and drizzle the chile honey over the top. Repeat with the remaining pizza dough and ingredients and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 542 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 17 g |
| Cholesterol | 25 mg |
| Sodium | 448 mg |
Reviews
So good! Pepperoni pizza is my ultimate comfort food. I enjoy trying different variations in a classic. I’ll definitely go back to this recipe again and again. Chef Christian has a great pizza class on the Food Network app, too.
I am officially hooked on the calabrian chili paste with honey! It is super delicious in pasta dishes and tossed with rotisserie chicken on salads too.
I am officially hooked on the calabrian chili paste with honey! It is super delicious in pasta dishes and tossed with rotisserie chicken on salads too.
Great tasting dough! not just a vessel for cheese etc. I made a delicious stromboli using this recipe and for once the crust was the star, crispy not doughy. The pizza was excellent too. This is my go to recipe from now on. I even cut the recipe in half the first time without issues.
Definitely the best Neapolitan style dough I’ve found. Lots of chew and great flavor. I did my own toppings. I did half the salt and felt it was a good level.