Ingredients
4 ½ cups whole milk low moisture shredded mozzarella
15 oz pizza sauce
Soppressata
Fresh basil
¼ cup honey
½ tsp red chili flakes
For the Pizza dough:
495 g Stagioni gluten free pizza flour
440 g water
7 g instant yeast
25 g olive oil, plus more for oiling spatula, hands and foil
5 g salt
Instructions
To make pizza dough, combine ingredients in the bowl of a stand mixer and mix on medium speed for 3 minutes. Grease a spatula with olive oil then scrape down the sides of your bowl.
Cover and let dough rise in a warm place until it has doubled in size, about 1.5-3 hours depending on the temperature of your home.
While dough is proofing, add honey and chili flakes to a small pan and bring to a simmer. Remove from heat and set aside to cool.
Once dough has finished proofing, prepare pizza peel with plenty of gluten free flour.
Oil your hands well and grease a spatula once more.
Divide the dough into thirds with your spatula. Pull one third of the dough out of the bowl and place it on the floured peel.
Spread the dough into an even layer around ½ inch thick, making sure dough will slide around on the peel as you shape it. Pizza should be 10-12 inches in size.
Transfer dough to preheated oven and parcook for 1 minute 45 seconds.
Remove from the oven then top with 5 oz pizza sauce, 1 ½ cups cheese and soppressata.
Return pizza to the oven and bake for an additional 1 minute 30 sec - 1 min 45 seconds with toppings.
Remove from the oven, drizzle with hot honey and top with fresh basil before serving.