You might also be more disciplined than I am with your dough formation. It seems most of what I found did not call for a stand mixer. But you know what? I paid good money for my stand mixer and got tired of working with the sticky dough so in it went. And guess what, the pizza was incredible – crust and all. Just remember, the longer you let it rest, the better it’s going to be. With that 24 hour rest time, it was lovely. If you’re not that patient then please just wait at least 3 hours before forming into a pizza.
I used to be pretty terrible at Italian tomato sauce. My Tex-Mex roots always want to kick things up a notch with more flavor and more seasonings. Thankfully, I’ve learned that tomato sauce is beautifully simplistic as long as you use good canned tomatoes. You do not need to go buy canned pizza sauce. Even the nicer brands of canned tomatoes will still cost you less than pre-made sauce. Please give this a try. It’s super easy. You might not even need fresh basil if your canned tomatoes have basil in there. Check the can, taste, then decide for yourself. If you want to get crazy, then add a little garlic. But this is so easy that anyone can do it. Use your leftover sauce and cook it with pasta – or make more pizzas. Additionally, the restaurant version of this recipe did not call for topping the pizza with basil. But I have friends that grow fresh herbs and they gave me some Thai basil I needed to use or it would have gone bad. Personally, I thought it was an awesome addition but do what you want.
You may notice that I only use half a packet of yeast for my dough and be wondering why I’m wasting yeast. This is only because the 2 restaurant recipes I adapted my dough from gave me enough dough for 4 pizzas and I didn’t want 4 pizzas. Maybe you want to double up and make 4 pizzas. If so, then go for it. (If you’re curious, I adapted the recipe for my dough from the dough recipes for Bianco in Phoenix and Roberta’s in Brooklyn. Bianco does not add olive oil or rest for a full 24 hours – Roberta’s in Brooklyn does. However, Roberta’s uses a mix of 00 flour and all-purpose and I like that Bianco uses all 00)
Cook for 8-10 minutes until the sides of the pizza have puffed and the toppings have cooked through.
Turn the dough out onto a lightly floured surface and knead until a smooth ball has formed.
For more family meal ideas that are perfect for pizza night, try our White Pizza with Basil & Monterey Jack recipe next. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this hot honey pizza recipe. If you have a chance, please rate and review it!
Slide the parchment with the pizza on top carefully into the oven onto the pizza stone or upside down cast iron skillet using a wooden pizza peel or a baking sheet.
Place the dough back in the large bowl with a light drizzle of olive oil and cover with a damp towel. Set aside to rise for 15-20 minutes.
How to Make Thin and Crispy Pizza with Sopressata, Red Onion and Hot Honey | Rachael Ray
FAQ
Is soppressata like pepperoni?
What kind of salami is good on pizza?
Do Italians put salami on pizza?
Can you eat prosciutto on pizza?
How to make soppressata pizza?
Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown. How would you rate Soppressata Pizza?
How long does it take to cook a soppressata pizza?
Bake until cheese is melted and crust is puffed and browned, 10 to 15 minutes. Remove from oven. Top with arugula, drizzle with honey and sprinkle with crushed red pepper. Serve immediately. Honey may sound out of place on a soppressata pizza, but it’s proof that unexpected ingredients can sing in delicious harmony.
How do you cook a pizza with a sliced soppressata?
Sprinkle half of the cheese over the pizza sauce. Top with half of the sliced soppressata. Use the pizza peel to slide the pizza onto the preheated Baking Steel. Let bake until the crust is crisp and the edges are puffed and golden brown, about 8-10 minutes. Use the pizza peel to transfer the pizza to a cutting board.
What is hot honey and soppressata pizza?
Hot Honey and Soppressata Pizza is an unexpected but perfect twist on a traditional pizza. Sweet, spicy and completely mind-blowing! When I tell people that I grew up in northwestern Ohio, they assume I grew up on a farm. It’s true that the area is agriculturally rich and Perrysburg is surrounded by fields and farm lands.