Basil Ricotta Hot Honey Pepperoni Pizza

Ingredients

• All-purpose flour (For flouring the work surface and dough; amount not specified.)
• 1 Pizza dough (One dough ball; the source says it is a cold-fermented dough that has been in the refrigerator for five days. Recipe not provided.)
• Semolina flour (For dusting the pizza peel; use a light, even coating. Amount not specified.)
• 1 can Crushed tomatoes (The sauce recipe shown in the video calls for one can; the visible can is labeled 28 oz (794 g).)
• 2 tsp Salt (Listed in the on-screen pizza sauce recipe.)
• 2 tsp Dried oregano (Listed in the on-screen pizza sauce recipe.)
• 3 tsp Basil (Listed in the on-screen pizza sauce recipe; the video does not specify whether it is dried or fresh.)
• 1 tsp Sugar (Listed in the on-screen pizza sauce recipe.)
• 0.5 cup Pizza sauce (The amount spread on the dough; the source gives a separate sauce recipe, but does not clarify whether it makes more than this pizza needs.)
• Pecorino Romano (Grated directly onto the sauce; amount not specified.)
• Low-moisture mozzarella (Grate it yourself if possible; amount not specified.)
• 0.5 log Pepperoni (Freshly sliced; the creator uses about half a log for one pizza.)
• Whole-milk ricotta (For topping; amount not specified.)
• Extra-virgin olive oil (Drizzle over the crust after baking; amount not specified.)
• Fresh basil (For finishing; amount not specified.)
• Parmesan (Extra, for finishing; amount not specified.)
• Hot honey (For finishing; amount not specified.)

Steps

1. 1

   If making the sauce from the on-screen recipe, combine the crushed tomatoes, salt, oregano, basil, and sugar. The source does not provide further sauce-preparation instructions.

2. 2

   Take the cold-fermented dough from the refrigerator and let it sit at room temperature for four to five hours before stretching.

3. 3

   Lightly flour the work surface and the entire dough surface so it does not tear while being stretched. Turn the dough out onto the floured surface.

4. 4

   Use your fingers to form a crust around the edge, keeping your fingers off the rim. Press the air out of the center of the dough.

5. 5

   When the dough is a little larger than your hand, flip it and repeat the shaping on the other side.

6. 6

   Pick up the dough and gently shake off excess flour. Let gravity help stretch it, moving it over your knuckles until fully stretched. If you notice thin spots, avoid stretching those areas and work on the thicker parts instead.

7. 7

   Dust a pizza peel with a light, even layer of semolina flour, then place the stretched dough on the peel.

8. 8

   Spread about half a cup of pizza sauce over the dough.

9. 9

   Sprinkle grated pecorino Romano over the sauce.

10. 10

    Top with low-moisture mozzarella and freshly sliced pepperoni. The creator uses about half a log of pepperoni for one pizza.

11. 11

    Preheat a pizza steel at 550°F (about 288°C) for about 45 minutes.

12. 12

    Bake the pizza at 550°F (about 288°C) for about seven minutes total. If it lands unevenly on the steel, let it bake for one to two minutes, then reposition it with the pizza peel.

13. 13

    While the pizza bakes, get a wire rack ready for the baked pizza so its bottom does not become soggy.

14. 14

    Transfer the baked pizza to the wire rack.

15. 15

    Drizzle extra-virgin olive oil over the crust.

16. 16

    Add ricotta and fresh basil, then finish with extra Parmesan and hot honey. Serve.

Notes

The source refers to a separate cold-fermented dough recipe and a dough calculator linked in the creator’s bio, but does not provide dough ingredients or instructions. It also does not specify quantities for most toppings. Sauce ingredients and measurements were read from on-screen text; the transcript does not explain how to prepare or store the sauce.

Nutrition per serving

• pizza
• main
• homemade
• baked
• Italian-inspired
• hot honey
• pepperoni