This hearty tavern-style pizza features a crispy crust topped with zesty marinara, gooey mozzarella, and a delightful mix of savory toppings, finished with a drizzle of hot honey and fresh basil for an extra kick.
Ingredients
4 cups all-purpose flour
1 teaspoon sugar
1 packet active dry yeast
2 teaspoons salt
1.5 cups cold water
2 tablespoons olive oil
1 cup marinara sauce
2 cups mozzarella cheese
1 cup pepperoni slices
1/2 cup pepperoncini
1 whole jalapeño
2 tablespoons hot honey
1/4 cup fresh basil
as needed for dusting cornmeal
Method
In a food processor, combine flour, sugar, yeast, and salt for approximately 3 seconds until blended.
With the processor running, slowly pour in cold water and olive oil through the opening until a sticky dough forms, which should take about 45 seconds to 1 minute.
Lightly coat your countertop with oil and place the dough ball on it; knead for around 1 minute until the dough is smooth.
Shape the dough into a compact ball and transfer it to a greased large bowl. Cover with plastic wrap and let it rise at room temperature until it nearly doubles in size, about 1.5 to 2 hours.
Preheat your oven to 500°F (260°C) and set a pizza stone on the lowest rack.
Once the dough has risen, place it on a floured surface and gently reshape it into a ball. Lightly flour the dough and press it into an 8-inch disk using your fingers.
Using a rolling pin, roll the disk into a 12-inch circle, adding flour as needed to prevent sticking.
Sprinkle cornmeal on a pizza peel and transfer the rolled-out dough onto it. Spread marinara sauce over the dough, leaving a 1/2-inch border around the edges.
Top the sauce with an even layer of mozzarella cheese, followed by slices of pepperoni, pepperoncini, and jalapeño.
Carefully slide the pizza onto the preheated pizza stone and bake for about 10 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven, drizzle hot honey on top, and finish with fresh basil before serving.
