Hot Honey Pepperoni Pizza in an Outdoor Pizza Oven
Hot Honey Pepperoni Pizza in an Outdoor Pizza Oven
Sweet, spicy, crispy, and loaded with bubbling cheese, this hot honey pepperoni pizza is perfect for outdoor cooking. A blazing-hot pizza oven creates a lightly charred crust and crisp pepperoni edges that are difficult to achieve in a conventional kitchen oven.
Recipe Details
- Prep time: 20 minutes
- Cooking time: 2–5 minutes
- Servings: 2–3
- Suggested oven temperature: 700–750°F
Ingredients
- 1 pizza dough ball, approximately 12–14 ounces
- ⅓ cup pizza sauce
- 6 ounces shredded whole-milk mozzarella
- 20–25 slices pepperoni
- 2 tablespoons grated Parmesan
- 2 tablespoons hot honey, plus more for serving
- 1 tablespoon chopped fresh basil
- Semolina flour or regular flour for the pizza peel
- Crushed red pepper, optional
Instructions
1. Preheat the Outdoor Pizza Oven
Preheat your pizza oven according to the manufacturer’s instructions. Aim for approximately 700–750°F on the cooking surface. An infrared thermometer makes it easy to check the stone temperature.
The Coyote Hybrid Wood and Gas Outdoor Pizza Oven lets you cook with gas for convenient temperature control or use wood for traditional fire-kissed flavor.
2. Prepare the Dough
Place the dough on a lightly floured surface and gently press it into a circle. Stretch it into a 12-inch crust, leaving a slightly thicker rim around the edge. Avoid using a rolling pin, which can remove the air needed to create a light, bubbly crust.
3. Add the Toppings
Lightly dust a pizza peel with semolina flour. Place the stretched dough on the peel and spread the sauce over it, leaving approximately ½ inch around the edge. Add the mozzarella, pepperoni, and Parmesan. Do not add the hot honey yet because it can burn at high temperatures.
4. Cook the Pizza
Slide the pizza onto the hot cooking surface. Turn it every 20–30 seconds so the crust cooks evenly. Depending on the oven temperature, the pizza should be ready in approximately 2–5 minutes. Remove it when the crust is puffed and lightly charred and the cheese is melted and bubbling.
5. Add the Finishing Touches
Drizzle the hot honey over the freshly cooked pizza. Finish with chopped basil and crushed red pepper, if desired. Slice and serve immediately.
Tips for Better Outdoor Pizza
- Bring refrigerated dough to room temperature before stretching it.
- Assemble the pizza immediately before cooking so it does not stick to the peel.
- Use less sauce and fewer toppings than you would on a conventional pizza.
- Rotate the pizza frequently because the area nearest the flame cooks fastest.
- Allow the oven to reheat between pizzas.
Frequently Asked Questions
Can I make this pizza without hot honey?
Yes. Use regular honey for a sweet finish, or leave it off for a classic pepperoni pizza.
What if my pizza dough sticks to the peel?
Dust the peel with semolina flour and give it a gentle shake before adding the toppings. The uncooked pizza should move freely before it goes into the oven.
Can I use store-bought pizza dough?
Absolutely. Store-bought dough works well, but allow it to reach room temperature before stretching it.
Should I use wood or gas?
Either option works. Gas provides convenient temperature control, while wood adds authentic live-fire flavor. A hybrid pizza oven gives you the flexibility to choose your preferred cooking method.
Bring Pizza Night Outdoors
The Coyote 30-inch Hybrid Wood and Gas Outdoor Pizza Oven turns an ordinary backyard meal into a complete outdoor cooking experience. Cook with gas for convenience, use wood for traditional flavor, or combine the two to create the experience you want.
Explore outdoor pizza ovens, kitchens, and cooking equipment at Sunzout Outdoor.