Homemade Basil Ricotta Hot Honey Pepperoni Pizza

Instructions

1. Prepare the dough: Dust your work surface with all-purpose flour. Take your prepared dough (which has rested at room temperature for 4 hours) and press it out to form the crust, pushing the air from the center. Stretch it out using your knuckles, letting gravity help, ensuring even thickness.
2. Prepare the peel: Dust your pizza peel with semolina flour. Transfer the stretched dough onto the peel.
3. Assemble the pizza: Spread 1/2 cup of sauce over the dough, ensuring it does not pool in the center. Sprinkle a pinch of Pecorino Romano, then add a layer of shredded mozzarella, leaving enough space to still see the sauce. Top with a generous amount of pepperoni.
4. Bake: Preheat your pizza steel in the oven at 550°F (approx. 288°C) for 45 minutes. Launch the pizza from the peel onto the steel. Bake for about 7 minutes, then broil for the last minute to get a nice char.
5. Finishing touches: Once out of the oven, place the pizza on a wire rack. Drizzle olive oil over the crust. Pipe the ricotta cheese onto the pizza, garnish with fresh basil and plenty of grated Parmesan. Finish with a drizzle of hot honey.