Hot Honey Pepperoni Pizza

Name: Hot Honey Pepperoni Pizza
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 x 250g pizza dough balls, cold fermented 48–72 hours; See The 72-Hour Pizza Dough Guide for the full method; 200g whole milk ricotta; 1 tablespoon extra virgin olive oil; Juice of half a lemon; 1 small clove garlic (finely grated); Pinch of fine salt; Pinch of white pepper; 80g low-moisture mozzarella, torn by hand; 60g pepperoni, sliced; 3 tablespoons hot honey; Large handful fresh rocket; Pinch of chili flakes; Flaky sea salt; Extra virgin olive oil for finishing

July 3, 2026|HALO

Cupped pepperoni. Whipped ricotta. Hot honey drizzled straight from the bottle over a crust that came out of a 750°F oven blistered and spotted at the edges. This is the pizza that makes delivery feel like a downgrade and the one that gets requested by name at every gathering after the first slice!

Hot Honey Pepperoni Pizza

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

HALO

Servings

2 pizzas

Prep Time

15 minutes

Cook Time

5 minutes

Calories

1361

Scatter torn mozzarella across the ricotta. Lay your slices of pepp evenly across as the pieces will cup and crisp in the oven forming small pools of rendered fat at the center o...

Cook Mode

Ingredients

Dough

2 x 250g pizza dough balls, cold fermented 48–72 hours
See The 72-Hour Pizza Dough Guide for the full method

Whipped Ricotta Base

200g whole milk ricotta
1 tablespoon extra virgin olive oil
Juice of half a lemon
1 small clove garlic (finely grated)
Pinch of fine salt
Pinch of white pepper

Toppings (Per Pizza)

80g low-moisture mozzarella, torn by hand
60g pepperoni, sliced
3 tablespoons hot honey
Large handful fresh rocket
Pinch of chili flakes
Flaky sea salt
Extra virgin olive oil for finishing

Directions

Make your whipped ricotta first. Combine ricotta, olive oil, lemon juice, grated garlic, salt, and white pepper in a bowl. Whisk evenley until smooth, light, and spreadable, about 60 seconds by hand. It should be bright, slightly tangy, and rich without being heavy. Set aside at room temperature.
Fire up a Versa 16 Pizza Oven and bring the heat to 750°F. Allow 15–20 minutes for the stone to fully saturate with heat. Pull your dough from the refrigerator at least 2 hours before baking if you haven't already.
Flour your work surface evenley. Press the dough ball outward from the center with your fingertips leaving a 1-inch border for the cornicione. Pick up and let gravity stretch it gently rotating as you go to approximately 10–12 inches. Lay onto a lightly floured peel.
Spread the whipped ricotta across the surface in a generous even layer, go closer to the edge than you would with tomato sauce, leaving just a half-inch border. No need to be shy with it.
Scatter torn mozzarella across the ricotta. Lay the pepperoni slices evenly across so the pieces will cup and crisp in the oven forming small pools of rendered fat at the center of each piece. This is exactly what you want and exactly what 750°F makes possible.
Slide the pizza onto the rotating stone with a confident forward motion. Close the door. Bake for up to 5 minutes. Watch for the crust to blister and spot at the edges and the pepperoni to cup and darken at the rims. The auto rotating stone gives your pie even exposure without you touching anything.
Remove with the peel. Drizzle hot honey generously across the entire surface. The sweetness and heat against the richness of the ricotta and the salt of the pepperoni is the whole point of this pizza. Add a handful of fresh rocket directly on top. The heat of the just-baked pizza wilts the rocket slightly, just enough.
Finish with a pinch of chili flakes, a few flakes of sea salt, and a drizzle of extra virgin olive oil. Cut and serve within 60 seconds.

Recipe Note

Use pepperoni cups because the edges curl away from the heat source and the center pools with rendered fat. This only happens properly at high temperature. At home oven temperatures the pepperoni flattens and dries before it has time to cup. At 750°F in the Versa 16 it happens in the first 30 seconds of the bake.
Mike's Hot Honey is a good standard. Drizzle it straight from the bottle post-bake.
Whole milk ricotta only. Part-skim works but the flavor ceiling is noticeably lower, the richness of the base is what makes the hot honey contrast land properly.
Fresh rocket in a 750°F oven disintegrates in seconds. Post-bake it wilts just enough to soften without losing its peppery bite.
Make two, one is never enough.