- 1 (16 ounce) pizza dough, room temperature
- 1/3 – 1/2 cup pizza sauce*
- 6 ounces good quality fresh mozzarella, torn
- 8 slices good quality hot soppressata
- 6–8 basil leaves
- honey, for drizzling
- Place a pizza stone on lowest rack in oven and preheat oven to 500°F.
- Lightly dust flour on a pizza peel. Working quickly, dust pizza dough in flour and stretch gently into a thin circle(ish) shape. Depending on the size of your pizza, spread 1/3 – 1/2 cup pizza sauce in a thin, even layer across dough. Add soppressata and scatter torn mozzarella cheese on pizza.
- With a quick jerk motion the pizza should easily release from the peel onto the pizza stone in oven (this is why it’s important to flour both the peel and dough, and work quickly). Bake pizza in oven for approximately 10 minutes. Depending upon the thickness of your dough, it could take a little less or a little more, so check frequently.
- Remove from oven, top with a generous drizzle of honey and some fresh basil leaves. Slice and devour.
*I make a simple pizza sauce by combining good quality canned crushed tomatoes with a bit of olive oil, Kosher salt, and freshly ground black pepper. You can also add a little garlic if you’d like. For a good starting point recipe, check out this. Taste and adjust as you’d like, but remember you want it to taste simple and pure, not like marinara sauces you’d put on pasta.
- Prep Time: 10
- Cook Time: 10