Hot Honey Pepperoni Pizza (Sicilian Style)

Thick crust. Crispy edges. Sweet heat that bites back.

Heat Level: 4/5

Sweetness: 3/5

Best Pairing: IPA

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This isn’t a delicate Neapolitan cornicione. This is a pan-fired slab of indulgence.

A Sicilian-style crust: airy inside, fried crisp on the bottom, loaded with molten cheese and pepperoni cups that trap oil like tiny cauldrons. Then comes the big drizzle — hot honey, dripping across the surface, pulling sweetness and heat into every bite.

It’s loud. It’s messy. It’s exactly what beer was made for.

INGREDIENTS

Dough (Sicilian Style)

• 500g (4 cups) bread flour

• 375g (1½ cups) warm water

• 10g (2 tsp) salt

• 5g (1 tsp) instant yeast

• 2 tbsp extra virgin olive oil

Sauce

• 1 cup crushed tomatoes

• 2 cloves garlic, minced

• 1 tbsp extra virgin olive oil

• 1 tsp dried oregano

• Salt to taste

Toppings

• 250g (8–10 oz) low-moisture mozzarella, shredded

• 1 stick pepperoni (or cupping pepperoni slices)

• Optional: grated parmesan for finish

Hot Honey

• ½ cup honey

• 1–2 tsp red chili flakes

• Optional: splash balsamic vinegar

METHOD

Step 1 — Build the Dough

Mix flour, yeast, and water until shaggy. Add salt and olive oil. Don’t be shy with the oil, Sicilian pizza fries in the pan. Mix or knead until smooth.

Let rise 2–3 hours (or overnight in fridge).

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Step 2 — Pan & Proof

Oil a Quarter sheet pan (9”x13”) generously. Stretch dough into pan.

Cover and proof 1–2 hours until airy.

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Step 3 — Sauce & Top

Preheat oven to 475°F (245°C).

Add sauce lightly, then mozzarella edge to edge, then pepperoni.

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Step 4 — Bake

Bake 12–18 minutes until bottom is crisp and cheese is bubbling.

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Step 5 — Make Hot Honey

Warm honey and chili flakes. Let steep 5–10 minutes.

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Step 6 — Finish

Drizzle hot honey over pizza immediately after baking. Slice and serve.

BEERFIEND PAIRING 

The Clash

“Sweetness tempts. Bitterness punishes.”

This pizza hits hard. Fat. Salt. Sugar. Spice. You need a beer that cuts through richness and fights back against the hot honey.

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American Pick: Bell’s Two Hearted Ale

Bright citrus and firm bitterness slice through cheese and oil, resetting every bite.

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Canadian Pick: Driftwood Fat Tug IPA

Aggressive hops stand up to sweetness and amplify chili heat.

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Alt Styles

West Coast IPA · Dry-Hopped Pilsner · Belgian Blonde

FIENDISH VARIATIONS

• Extra Heat: Add chili crisp or fresh chilies before baking

• Sweeter: Double the hot honey or add maple

• Umami Boost: Add anchovies or chili paste to sauce

• Cheese Swap: Try provolone or brick cheese

HEAT MATCH STRIP

Swicy Level 4

Go IPA or Saison to cut and clash with intensity