Name: The Spicy Hive
Cuisine: Italian
Ingredients: Dough: Use a 72-hour cold-fermented high-protein flour dough; allow it to sit at room temperature for 2 hours before hand-stretching to achieve a light, airy crust with significant oven spring.; Sauce: Apply a thin, consistent layer of vibrant Arrabbiata sauce, ensuring the red chili flakes are evenly distributed to provide a foundational heat.; Arrabbiata; Mozzarella; Ricotta; Italian Sausage; Pepperoni; Jalapeños; Onions; Hot Honey

Ingredients

Sauce

Arrabbiata

Cheese

MozzarellaRicotta

Protein

Italian SausagePepperoni

Toppings

JalapeñosOnions

Finishes

Hot Honey

How to Make It

DoughUse a 72-hour cold-fermented high-protein flour dough; allow it to sit at room temperature for 2 hours before hand-stretching to achieve a light, airy crust with significant oven spring.

SauceApply a thin, consistent layer of vibrant Arrabbiata sauce, ensuring the red chili flakes are evenly distributed to provide a foundational heat.

1Preheat your oven with a pizza stone or steel inside to its maximum temperature, ideally 500°F (260°C), for at least 60 minutes.
2Stretch your dough to a 12-inch circle on a piece of parchment paper or a floured pizza peel.
3Spread the Arrabbiata sauce across the dough, leaving a 1-inch border for the crust to develop.
4Layer the shredded mozzarella evenly over the sauce to act as a melty binder for the toppings.
5Scatter pinched pieces of raw Italian sausage and thin slices of pepperoni across the cheese to ensure every bite has savory protein.
6Distribute the thinly sliced onions and fresh jalapeño rounds over the meats to provide crunch and aromatic depth.
7Place small dollops of whole-milk ricotta between the other toppings; these will soften into creamy clouds during the bake.
8Slide the pizza onto the preheated stone and bake for 8 to 12 minutes until the crust is charred and the sausage is golden brown.
9Remove the pizza from the oven and immediately drizzle the hot honey in a spiral pattern from the center to the edges.
10Allow the pizza to rest for 2 minutes so the ricotta and honey can meld before slicing.

Chef's Tip

To maximize the 'hive' profile, slice your jalapeños into very thin coins and soak them in ice water for 10 minutes before baking; this makes them curl up and crisp at the edges, creating a perfect texture against the soft ricotta.