Neapolitan Pizza With Spicy Salami and Hot Honey – Crispy, Cheesy, and Sweet-Heat Delicious

If you love a pie that balances heat, sweetness, and that signature Neapolitan chew, this one hits the spot. We’re talking blistered edges, silky mozzarella, punchy spicy salami, and a drizzle of hot honey that ties everything together. It’s simple to make at home with a hot oven and a few smart tricks.

The result feels special but doesn’t require a culinary degree. Grab dough, fire up the oven, and let the aroma do the rest.

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Neapolitan Pizza With Spicy Salami and Hot Honey – Crispy, Cheesy, and Sweet-Heat Delicious

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Ingredients

• Dough: 1 batch Neapolitan-style dough (enough for two 10–12-inch pizzas), ideally 00 flour-based
• Tomatoes: 1 can whole peeled San Marzano tomatoes (14–15 ounces)
• Cheese: 8 ounces fresh mozzarella (low-moisture fior di latte or well-drained fresh mozzarella)
• Salami: 4–6 ounces spicy salami (Calabrese or soppressata piccante), thinly sliced
• Hot honey: 1/3 cup hot honey (store-bought or homemade)
• Olive oil: Extra-virgin for finishing
• Salt: Fine sea salt
• Fresh basil: A handful of leaves
• Optional heat boosters: Crushed red pepper flakes or thinly sliced fresh chili
• Optional finishing: Grated Parmigiano-Reggiano

Instructions

• Preheat your oven as hot as it goes. Aim for 500–550°F (260–290°C). If you have a pizza stone or steel, place it on the top rack and heat for at least 45–60 minutes.A ripping-hot surface is crucial for the Neapolitan look and texture.
• Prep the mozzarella. If using fresh mozzarella packed in water, tear it into pieces and let it drain on paper towels for 10–15 minutes. Excess moisture can sog the crust.
• Make the sauce. Crush the canned tomatoes by hand or with an immersion blender until mostly smooth. Season with a pinch of salt.Don’t cook it—the raw, bright taste is traditional and keeps the pie vibrant.
• Portion the dough. Divide your dough into two 220–260 g balls (about 8–9 ounces each). Let them rest at room temperature for 30 minutes if chilled. Relaxed dough is easier to stretch without tearing.
• Flour the surface. Dust the counter and your hands with 00 or all-purpose flour.Gently press each dough ball into a round, leaving a thicker edge. Lift and stretch over the backs of your hands, rotating, until it’s 10–12 inches wide. Avoid using a rolling pin, which knocks out air.
• Assemble on a peel. Lightly dust a pizza peel (or an upside-down sheet pan) with semolina or flour.Transfer the dough. Spread 2–3 tablespoons of tomato sauce in a thin layer, leaving a 1-inch border.
• Add toppings. Scatter mozzarella evenly, then arrange spicy salami. Don’t overload—thin layers cook faster and keep the crust crisp.If you want more heat, add a pinch of red pepper flakes.
• Bake fast and hot. Slide the pizza onto the stone/steel. Bake 6–8 minutes at 500–550°F, or until the crust puffs and spots, cheese melts, and the edges char slightly. Rotate halfway if needed for even browning.Broil for 30–60 seconds at the end if you want extra blistering.
• Finish with flavor. Pull the pizza and drizzle with hot honey. Add a few torn basil leaves, a thread of olive oil, and a light shower of Parmigiano if you like. The honey should glisten, not soak the crust.
• Repeat for the second pizza. Assemble and bake the next one.Serve immediately—Neapolitan pizza is best piping hot.

What Makes This Recipe So Good

• Classic Neapolitan texture: Puffy leopard-spotted crust with a tender center and light chew.
• Balanced flavor: Spicy salami brings heat, hot honey adds sweetness, and the sauce keeps things bright and fresh.
• Quick bake: A blazing hot oven means pizza on the table in minutes.
• Minimal ingredients: A few quality items go a long way—San Marzano tomatoes, good mozzarella, and real extra-virgin olive oil.
• Easy to customize: Swap cheeses, adjust heat, or tweak the honey to your taste.

Shopping List

• Dough: 1 batch Neapolitan-style dough (enough for two 10–12-inch pizzas), ideally 00 flour-based
• Tomatoes: 1 can whole peeled San Marzano tomatoes (14–15 ounces)
• Cheese: 8 ounces fresh mozzarella (low-moisture fior di latte or well-drained fresh mozzarella)
• Salami: 4–6 ounces spicy salami (Calabrese or soppressata piccante), thinly sliced
• Hot honey: 1/3 cup hot honey (store-bought or homemade)
• Olive oil: Extra-virgin for finishing
• Salt: Fine sea salt
• Fresh basil: A handful of leaves
• Optional heat boosters: Crushed red pepper flakes or thinly sliced fresh chili
• Optional finishing: Grated Parmigiano-Reggiano

How to Make It

1. Preheat your oven as hot as it goes. Aim for 500–550°F (260–290°C). If you have a pizza stone or steel, place it on the top rack and heat for at least 45–60 minutes.

   A ripping-hot surface is crucial for the Neapolitan look and texture.

2. Prep the mozzarella. If using fresh mozzarella packed in water, tear it into pieces and let it drain on paper towels for 10–15 minutes. Excess moisture can sog the crust.
3. Make the sauce. Crush the canned tomatoes by hand or with an immersion blender until mostly smooth. Season with a pinch of salt.

   Don’t cook it—the raw, bright taste is traditional and keeps the pie vibrant.

4. Portion the dough. Divide your dough into two 220–260 g balls (about 8–9 ounces each). Let them rest at room temperature for 30 minutes if chilled. Relaxed dough is easier to stretch without tearing.
5. Flour the surface. Dust the counter and your hands with 00 or all-purpose flour.

   Gently press each dough ball into a round, leaving a thicker edge. Lift and stretch over the backs of your hands, rotating, until it’s 10–12 inches wide. Avoid using a rolling pin, which knocks out air.

6. Assemble on a peel. Lightly dust a pizza peel (or an upside-down sheet pan) with semolina or flour.

   Transfer the dough. Spread 2–3 tablespoons of tomato sauce in a thin layer, leaving a 1-inch border.

7. Add toppings. Scatter mozzarella evenly, then arrange spicy salami. Don’t overload—thin layers cook faster and keep the crust crisp.

   If you want more heat, add a pinch of red pepper flakes.

8. Bake fast and hot. Slide the pizza onto the stone/steel. Bake 6–8 minutes at 500–550°F, or until the crust puffs and spots, cheese melts, and the edges char slightly. Rotate halfway if needed for even browning.

   Broil for 30–60 seconds at the end if you want extra blistering.

9. Finish with flavor. Pull the pizza and drizzle with hot honey. Add a few torn basil leaves, a thread of olive oil, and a light shower of Parmigiano if you like. The honey should glisten, not soak the crust.
10. Repeat for the second pizza. Assemble and bake the next one.

    Serve immediately—Neapolitan pizza is best piping hot.

Storage Instructions

• Leftovers: Cool completely, then store slices in an airtight container for up to 3 days.
• Reheating: Use a hot skillet over medium heat for 2–3 minutes, cover to melt the cheese, then uncover to crisp. Or reheat on a preheated baking sheet at 450°F for 5–7 minutes.
• Freezing: Freeze slices wrapped tightly for up to 1 month. Reheat from frozen on a hot sheet pan at 475°F for 8–10 minutes.
• Sauce: Extra tomato sauce keeps in the fridge for 4–5 days or in the freezer for 3 months.

Why This is Good for You

• Quality ingredients, simple prep: Fewer, better ingredients mean clean flavors and less need for heavy add-ons.
• Balanced macros: Dough offers energy, cheese provides protein and calcium, and olive oil adds healthy fats.

  The salami is savory, so a little goes a long way.

• Tomatoes and basil: Tomatoes bring lycopene and vitamin C; basil adds aroma and antioxidants without extra calories.
• Portion-friendly: Thin, Neapolitan-style pies keep the crust light, so two slices can feel satisfying without being heavy.

What Not to Do

• Don’t overload toppings. Too much cheese or sauce weighs the crust down and prevents proper puffing.
• Don’t skip the high heat. A hot oven and preheated stone/steel are non-negotiable for the classic blistered crust.
• Don’t use wet mozzarella straight from the package. Drain it first or the pizza will steam instead of crisp.
• Don’t roll the dough thin with a pin. You’ll lose that airy cornicione (the puffy rim).
• Don’t drown it in hot honey. A drizzle is perfect—too much makes the crust soggy and overly sweet.

Variations You Can Try

• Double Heat: Add sliced fresh chili or a dusting of Calabrian chili flakes before baking, then finish with hot honey.
• White Pie Twist: Skip tomato sauce and use a thin layer of ricotta seasoned with salt, pepper, and lemon zest; top with salami and hot honey after baking.
• Smoky Honey: Stir a drop or two of liquid smoke or smoked paprika into your honey for a campfire vibe.
• Vegetarian Swap: Replace salami with roasted red peppers and chili oil; finish with hot honey and basil.
• Extra-Crisp Edge: Brush the rim lightly with olive oil before baking to boost browning.
• Cheese Mix: Combine mozzarella with provolone or a little fontina for a gooey, flavorful melt.

FAQ

Can I make this without a pizza stone?

Yes. Preheat an inverted sheet pan in the oven until blazing hot and slide the pizza onto it. A pizza steel works even better if you have one.

How do I make hot honey at home?

Warm 1/3 cup honey with 1–2 teaspoons red pepper flakes and a pinch of salt over low heat for 2–3 minutes.

Let it infuse 10 minutes, then strain if you want it smooth.

What if my dough keeps shrinking when I stretch it?

It’s too cold or too tight. Let it rest at room temperature for another 15–20 minutes and try again. Gentle handling helps preserve the gluten structure.

Can I use pre-shredded mozzarella?

You can, but it won’t melt as luxuriously due to anti-caking agents.

If using it, apply a light hand and spread it evenly.

Is canned crushed tomato okay for the sauce?

Yes. If they taste bright and not metallic, go for it. Otherwise, add a pinch of sugar and a splash of olive oil to balance.

How spicy is this pizza?

Moderately spicy, depending on your salami and honey.

You can dial heat up with more flakes or down by choosing a milder salami and using regular honey.

Can I grill this pizza?

Yes. Preheat the grill to high with a preheated stone or steel. Keep the lid closed as much as possible to maintain heat, and watch closely to avoid scorching.

How do I get those leopard spots on the crust?

High heat, well-fermented dough, and a fully preheated stone or steel are key.

A brief broil at the end can encourage charring.

What flour is best for Neapolitan dough?

00 flour is traditional for its fine grind and high protein, which creates a tender, elastic dough. All-purpose works in a pinch, but texture will vary slightly.

In Conclusion

Neapolitan Pizza with Spicy Salami and Hot Honey is all about contrast—chewy and crisp, spicy and sweet, bold and fresh. With a hot oven, a light hand on toppings, and quality ingredients, you’ll get that puffy, blistered crust and balanced flavor at home.

Keep the process simple, finish with a warm drizzle of hot honey, and serve it straight away. It’s the kind of pizza that turns a weeknight into something memorable.