• Ready to get cooking? Here’s a short introduction. This recipe involves making a simple pizza dough, preparing a quick sauce, and building your pizza. Sounds fun, right? Let’s break it down step by step.

Step 1: Prepare the Pizza Dough

• To start, let’s activate the yeast. In a small bowl, mix the warm water and honey, then sprinkle in the yeast. Let it sit for about 5-10 minutes until it’s frothy. This ensures the yeast is alive and ready to help our dough rise.

Step 2: Combine Dry Ingredients

• In a larger mixing bowl, combine the flour and salt. Mix well. Once the yeast has bubbled up, add it, along with the olive oil, to the dry ingredients.

Step 3: Knead the Dough

• Transfer the mixture onto a floured surface. Start kneading! You want to work that dough until it’s smooth and elastic, usually around 8-10 minutes.

Step 4: Let It Rise

• Put the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour. You want it to double in size.

Step 5: Make the Pizza Sauce

• While your dough is rising, mix the tomato paste, Italian herb seasoning, sugar, and a splash of water in a medium bowl. If you’re feeling adventurous, toss in red pepper flakes for added kick. Stir until well combined.

Step 6: Preheat Your Oven

• Set your oven to 475°F (245°C). If you have a pizza stone, place that in the oven to heat up as well.

Step 7: Roll Out the Dough

• Once your dough has risen, punch it down to release the air. Roll it out on a floured surface into your desired shape—round or rectangular!

Step 8: Assemble Your Pizza

• Place the rolled-out dough onto a greased pizza pan or a parchment-lined baking sheet. Spread a generous amount of sauce over the crust. Sprinkle with mozzarella cheese, then add lauded slices of pepperoni.

Step 9: Bake Your Pizza

• Slide that beauty into your preheated oven. Bake for 12-15 minutes or until the cheese is bubbly and the crust is golden brown.

Step 10: Garnish and Enjoy

• Once out of the oven, sprinkle some fresh Parmigiano-Reggiano on top, add fresh basil leaves, and let it cool for a few minutes before slicing.