Hot Honey and Soppressata Pizza

Name: Hot Honey and Soppressata Pizza
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 1 1/4 cups light beer; 1 package active dry yeast; 1 tablespoon honey; 3-4 cups all-purpose flour; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoon kosher salt; Pizza Sauce; 2 garlic cloves; 8 ounces fresh mozzarella cheese; 4 ounces soppressatta; 1 fresh red chili; 2 tablespoons hot honey; fresh basil; flaky sea salt

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Serves:

6 people

Prep Time:

120 minutes

Cook Time:

20 minutes

A sweet, spicy and salty pizza of goodness. A simple pizza sauce is made by hand crushing our San Marzano Style Peel Plum Tomatoes over a homemade beer crust. The pizza is then topped with fresh mozzarella, red peppers, soppressata (an Italian meat) and hot honey taking pizza to a whole new level! Another fantastic recipe by our partner and friends over at Feedfeed.

Ingredients

Copy Ingredients

1 1/4 cups light beer, one 12 ounce bottle or can that has been warmed slightly by setting in hot water
1 package active dry yeast
1 tablespoon honey
3-4 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 1/2 teaspoon kosher salt
Pizza Sauce
2 garlic cloves, thinly sliced
8 ounces fresh mozzarella cheese, hand torn
4 ounces soppressatta, thinly sliced
1 fresh red chili, thinly sliced
2 tablespoons hot honey, (infused with chilies) for drizzling
fresh basil, for garnish
flaky sea salt, for garnish

Instructions

Preheat oven to 200º F.
In a very large bowl, mix beer, honey, and yeast. Let sit for 10 minutes until yeast has bloomed. Add flour, olive oil, and salt, and mix with a wooden spoon, then knead by hand. Add another spoonful of beer if the dough is too rough. Once oven reaches 200º F, turn it off. cover bowl with plastic and place in oven for approximately 2 hours, or until the dough has more than doubled.
About 30 minutes before dough is ready, begin making the sauce. Using your hands, hand crush 3-4 tomatoes. Let sit in refrigerator until ready to use. Prepare pizza stone and paddle by sprinkling with cornmeal. If you are using a baking sheet, thinly coat it with olive oil or a nonstick cooking spray before sprinkling it with cornmeal. Heat oven to 500ºF If you're using a pizza stone, place it in the oven to heat.
Flour your counter or workspace very well. Scrape dough out of bowl onto floured surface; in the time it has risen it should change from a craggy rough ball to something very loose, soft, sticky, and stretchy. Flour the top of the dough, and divide dough in half. Form them into ball-like shapes. Grab first round of dough with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round or rectangle shape. Repeat with remaining dough.
Divide the sauce sliced garlic cloves, torn mozzarella, soppressata, and red chilis between pies and bake each pizza for 10-15 minutes, rotating if necessary to bake evenly, until the top is blistered and the crust is golden. Garnish pizzas with hot honey, basil, and flaky sea salt.

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Hot Honey and Soppressata Pizza

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