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

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.