30-Minute Hot Honey Pepperoni Pizza

Print Recipe

Yield

1 (12-inch) pizza, about 6 slices 1 (12-inch) pizza, about 6 slices

Difficulty

Beginner Beginner

Prep Time

20 minutes 20 minutes

Bake Time

12–15 minutes 12–15 minutes

Proof Time

0 minutes 10 minutes

Total Time

35 minutes 45 minutes

Select Your Yeast

Pizza Crust Yeast

RapidRise^® Instant Yeast

Ingredients

Pizza Dough

1¾ to 2¼ cups all-purpose flour, divided
1 packet Fleischmann’s^® Pizza Crust Yeast (2¼ teaspoons)
1½ teaspoons granulated sugar
¾ teaspoon kosher salt
⅔ cup very warm water, 120–130°F
3 tablespoons corn oil, plus more for the pan

Pizza Toppings

½ cup prepared pizza sauce
2 cups shredded low-moisture whole-milk mozzarella cheese
20–24 pepperoni slices
2 tablespoons finely grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Fresh basil leaves, for serving
Hot honey, for serving (see note below for how to make it from scratch)

Pizza Dough

1¾ to 2¼ cups all-purpose flour, divided
1 packet Fleischmann’s^® RapidRise^® Instant Yeast (2¼ teaspoons)
1½ teaspoons granulated sugar
¾ teaspoon kosher salt
⅔ cup very warm water, 120–130°F
3 tablespoons corn oil, plus more for the pan

Pizza Toppings

½ cup prepared pizza sauce
2 cups shredded low-moisture whole-milk mozzarella cheese
20–24 pepperoni slices
2 tablespoons finely grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Fresh basil leaves, for serving
Hot honey, for serving (see note below for how to make it from scratch)

Directions

Heat the oven and pan

Place a pizza stone or an upside-down heavy baking sheet on the lowest oven rack.
Preheat the oven to 425°F for at least 20 minutes so it is thoroughly heated.
Lightly grease a 12-inch pizza pan or a sheet of parchment paper with corn oil.

Make the pizza dough

Add 1 cup of the flour, 1 packet Fleischmann’s^® Pizza Crust Yeast (2¼ teaspoons), sugar, and salt to a large bowl. Whisk until evenly combined. Pour in the very warm water and corn oil. Stir vigorously for about 1 minute, until the mixture is smooth and no dry pockets remain.
Gradually mix in enough of the remaining flour to form a soft ball of dough. The dough should feel slightly tacky but should not be wet or stick too much to your hands.
Transfer the dough to a lightly floured surface. Knead for about 4 minutes, adding only enough additional flour to prevent sticking. The finished dough should feel smooth, soft, and elastic.

Shape, top, and bake

Form the dough into a round ball, then flatten it into a thick disk. Use your fingertips to press the dough outward from the center, rotating it frequently to maintain an even circle.
Gently stretch or roll the dough into a uniform 12-inch circle. Keep the center thin while leaving approximately ½ inch around the outside slightly thicker to create a soft, chewy crust.
Transfer the dough to the prepared pizza pan or parchment paper. If necessary, gently reshape the edges to create a neat circle.
Spread the pizza sauce evenly over the dough, leaving ½ inch around the edge without sauce. Sprinkle about three-quarters of the mozzarella over the sauce. Arrange the pepperoni evenly across the cheese, then top with the remaining mozzarella. Finish with the Parmesan, Italian seasoning, and garlic powder. (Avoid piling on too many toppings, which can weigh down the thin crust and prevent the center from baking properly.)
Carefully place the pizza pan on the preheated pizza stone or baking sheet. Bake on the lowest oven rack for 12–15 minutes, rotating the pizza once halfway through, until the mozzarella is melted and bubbling, and the outer crust is puffed and evenly golden brown. (For a more deeply browned bottom, carefully slide the pizza directly onto the hot stone or baking sheet during the final 2–3 minutes of baking.)

Finish and serve

Let the pizza cool for 2–3 minutes so the cheese can settle slightly. Drizzle the warm hot honey back and forth over the entire pizza, allowing some of it to catch along the golden crust.
Garnish with fresh basil, slice, and serve warm with additional hot honey on the side.

Heat the oven and pan

Place a pizza stone or an upside-down heavy baking sheet on the lowest oven rack.
Preheat the oven to 425°F for at least 20 minutes so it is thoroughly heated.
Lightly grease a 12-inch pizza pan or a sheet of parchment paper with corn oil.

Make the pizza dough

Add 1 cup of the flour, Fleischmann’s^® RapidRise^® Instant Yeast, sugar, and salt to a large bowl. Whisk until evenly combined. Pour in the very warm water and corn oil. Stir vigorously for about 1 minute, until the mixture is smooth and no dry pockets remain.
Gradually mix in enough of the remaining flour to form a soft ball of dough. The dough should feel slightly tacky but should not be wet or stick too much to your hands.
Transfer the dough to a lightly floured surface. Knead for about 4 minutes, adding only enough additional flour to prevent sticking. The finished dough should feel smooth, soft, and elastic. Allow the dough to rest for 10 minutes before shaping.

Shape, top, and bake

Form the dough into a round ball, then flatten it into a thick disk. Use your fingertips to press the dough outward from the center, rotating it frequently to maintain an even circle.
Gently stretch or roll the dough into a uniform 12-inch circle. Keep the center thin while leaving approximately ½ inch around the outside slightly thicker to create a soft, chewy crust.
Transfer the dough to the prepared pizza pan or parchment paper. If necessary, gently reshape the edges to create a neat circle.
Spread the pizza sauce evenly over the dough, leaving ½ inch around the edge without sauce. Sprinkle about three-quarters of the mozzarella over the sauce. Arrange the pepperoni evenly across the cheese, then top with the remaining mozzarella. Finish with the Parmesan, Italian seasoning, and garlic powder. (Avoid piling on too many toppings, which can weigh down the thin crust and prevent the center from baking properly.)
Carefully place the pizza pan on the preheated pizza stone or baking sheet. Bake on the lowest oven rack for 12–15 minutes, rotating the pizza once halfway through, until the mozzarella is melted and bubbling, and the outer crust is puffed and evenly golden brown. (For a more deeply browned bottom, carefully slide the pizza directly onto the hot stone or baking sheet during the final 2–3 minutes of baking.)

Finish and serve

Let the pizza cool for 2–3 minutes so the cheese can settle slightly. Drizzle the warm hot honey back and forth over the entire pizza, allowing some of it to catch along the golden crust.
Garnish with fresh basil, slice, and serve warm with additional hot honey on the side.

Notes

Make hot honey from scratch or use your favorite brand for the perfect pizza topping! Here’s how to make homemade hot honey:

Ingredients:

½ cup honey
2 tablespoons Karo^® Light Corn Syrup
2 teaspoons crushed red pepper flakes
⅛ teaspoon kosher salt
1 dash of apple cider vinegar (optional)
1 teaspoon hot sauce (optional)

Directions

While the pizza bakes, add the honey, Karo^® Light Corn Syrup, crushed red pepper flakes, and salt to a small saucepan. Warm over low heat for 3–4 minutes, stirring frequently, until the honey is thin and the ingredients are completely combined. Do not allow the mixture to boil.
Remove the saucepan from the heat. Stir in hot sauce and apple cider vinegar, if using, for additional heat and a subtle tang that balances the sweetness.
Let the hot honey sit for at least 5 minutes. For a smooth drizzle, strain out the red pepper flakes. For additional heat, leave them in.

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How-Tos

30-Minute Hot Honey Pepperoni Pizza