Hot Honey Pepperoni Ricotta Pizza

This hot honey pepperoni ricotta pizza combines a crispy, charred crust with creamy whole-milk ricotta, spicy pepperoni, and a sweet, fiery drizzle.

Why This Recipe Works:

• High-heat baking steel mimics a wood-fired oven, transferring heat instantly to create a bubbly, charred crust.
• Straining the ricotta prevents excess whey from pooling, keeping the center of the pizza crisp.
• Drizzling hot honey immediately after baking keeps the honey's volatile flavor compounds intact without burning them.

Three years ago, my cheap ceramic pizza stone cracked clean in half during a Friday night baking session, filling my kitchen with acrid smoke. I was trying to slide a heavily loaded pie onto the preheated surface, but the thermal shock was too much for the budget clay. It was a spectacular, messy disaster that taught me a valuable lesson about kitchen gear.

Cheap tools will always break eventually.

After that kitchen catastrophe, I upgraded to a heavy steel baking plate that has survived dozens of high-heat bakes, which is also perfect when making a Variety of Flatbread Pizzas. Sliding the raw dough onto the steel can feel a tad clumsy at first, but the results are absolutely perfect.

But even with the best steel, my early attempts at adding fresh ricotta resulted in a soggy, waterlogged mess in the center of the pie. Think about this in terms of physics: ricotta is packed with excess whey that rapidly releases as the oven heat rises. If you dollop raw, wet cheese directly onto raw dough, that moisture gets trapped, preventing the starch gelatinization needed for a crisp crumb. The steam essentially boils the dough from the top down instead of letting it bake.

The simple fix is straining the ricotta through cheesecloth and adding it in small, spaced-out dollops just before baking. If you love this flavor profile, you might also enjoy our Hot Honey Chicken or our twist on hot honey garlic bread pizza.

Trust me, this method works every time.

Hot Honey Pepperoni Ricotta Pizza

• Publisher Storied Skillet
• Cuisine Italian-American
• Category Dinner, Pizza
• Prep Time 20 minutes
• Cook Time 10 minutes
• Servings 4 servings
• Calories 450 calories
• Rating 4.8 3033
• Tags pizza, hot honey, pepperoni, ricotta, homemade pizza, baking steel

Ingredients

• 1 lb (450g) store-bought or homemade pizza dough, at room temperature
• 1/2 cup (120ml) crushed San Marzano tomatoes
• 1 tsp Diamond Crystal kosher salt
• 1.5 cups (150g) low-moisture, part-skim mozzarella cheese, shredded
• 3 oz (85g) high-quality pepperoni, thinly sliced
• 1/2 cup (120g) whole-milk ricotta cheese, drained
• 2 tbsp hot honey, for drizzling
• 1/4 cup fresh basil leaves, torn
• 1 tbsp extra-virgin olive oil, for brushing the crust

Directions

1. Preheat your oven to 500°F (260°C) with a baking steel or stone on the top rack for at least 45 minutes.
2. Stretch the pizza dough on a piece of parchment paper into a 12-inch circle, stretching with your hands until your forearms ache slightly, leaving a thicker border for the crust.
3. Spread the crushed San Marzano tomatoes evenly over the dough, leaving a 1/2-inch border, and season with Diamond Crystal kosher salt.
4. Sprinkle the shredded mozzarella evenly over the sauce, then arrange the pepperoni slices on top.
5. Dollop small, drained spoonfuls of the ricotta cheese in the spaces between the pepperoni slices.
6. Carefully slide the pizza (with the parchment paper) onto the preheated baking steel and bake for 8 to 10 minutes, or until the crust is charred and the cheese is bubbly.
7. Remove from the oven, discard the parchment paper, and immediately drizzle with hot honey and scatter fresh basil leaves over the top before slicing.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt or fine table salt, cut the volume by half to avoid an overly salty sauce.
• Draining your ricotta is non-negotiable because the high water content in fresh ricotta will break the protein matrix of the melting mozzarella, leading to a watery pool in the center of your pie.
• Do not drizzle the hot honey before baking; the high sugar content in honey will burn and turn bitter under 500°F heat, so always save it for a post-bake finish.
• Leftover pizza stored in the fridge will lose its crispness as the crust absorbs moisture from the sauce, but reheating it on a dry skillet over medium heat will revive the crispy bottom beautifully.
• Always let your cold pizza dough sit on the counter for at least 1 hour before stretching; cold gluten is tight and elastic, which causes the dough to snap back and tear easily.

Serving Suggestions

This spicy-sweet pizza pairs beautifully with fresh, bright sides that cut through the rich cheese and pepperoni. Here are a few of my favorite ways to serve it:

• Pair this spicy-sweet pie with a crisp, refreshing side like our Watermelon Feta Salad to balance the heat.
• Serve alongside a simple green salad tossed with a light lemon vinaigrette.
• Offer extra hot honey on the side for guests who want an extra kick of sweetness and spice.
• If you want a white base instead of tomato, try swapping the red sauce for our Creamy White Garlic Pizza Sauce.

Storage and Reheating

Storing leftover pizza requires a bit of care to prevent the crust from turning into a soggy, cardboard-like texture. Let the pizza cool completely to room temperature before stacking the slices with pieces of parchment paper between them to prevent sticking. Wrap the stack tightly in plastic wrap or place it in an airtight container, then store it in the refrigerator for up to three days.

Never use a microwave to reheat it.

Microwaving heats water molecules rapidly, which turns the moisture in the crust into steam and leaves you with a limp, rubbery slice. Instead, place a cold slice in a dry cast-iron skillet over medium-low heat and cover it with a lid or foil.

This stove-top method traps just enough heat to melt the cheese and warm the toppings while the direct contact with the skillet crisps the bottom crust back to its original glory. After about five minutes, you will have a slice that tastes almost as good as it did fresh out of the oven.

Ingredient Substitutes

If you don't have all the ingredients on hand, these simple swaps will keep your pizza night on track:

1. Pizza Dough: If you are short on time, store-bought flatbread or naan works beautifully as a quick alternative, similar to our Variety of Flatbread Pizzas.
2. Ricotta: Goat cheese or fresh mozzarella pearls can be substituted for ricotta, though they will offer a tangier flavor profile.
3. Hot Honey: You can easily make your own by warming regular honey with a pinch of cayenne pepper and a splash of apple cider vinegar, or use it as a glaze for Hot Honey Chicken.
4. Pepperoni: Spicy salami, capicola, or even vegetarian pepperoni alternatives work perfectly in this recipe.

Making pizza at home is always a little chaotic, but that is honestly half the fun. Grab your rolling pin, don't worry if your circle looks more like an amoeba, and enjoy every single cheesy, spicy bite.