Hot Honey Pepperoni Pizza

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Crush the drained tomatoes by hand, then stir in the garlic, oregano and salt. Set the sauce aside uncooked.

Gently warm the honey with the chilli flakes in a small saucepan over low heat for 3 to 4 minutes until infused. Set aside to cool slightly.

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Spread the sauce over the base, scatter over the mozzarella, then arrange the pepperoni slices in a single layer — it is a cured, ready-to-eat meat, so it needs no separate cooking.

Bake for 11 to 12 minutes until the crust is charred and the pepperoni edges have cupped and crisped.

Drizzle with the hot honey, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.