Instructions
- In a large bowl, combine Warm Water, Honey, and Instant Dry Yeast. Let stand for 5 minutes until foamy.
- Add 00 Flour, Sea Salt, and Extra Virgin Olive Oil to the yeast mixture. Knead for 10-12 minutes until a smooth and elastic dough forms. Alternatively, use a stand mixer with a dough hook.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a cool place for 2-3 hours, or overnight in the refrigerator.
- Preheat oven to 500°F (260°C) with a pizza stone inside.
- Punch down the dough and divide it in half. Roll out one half into a 12-inch circle.
- Arrange Fresh Mozzarella Cheese Sticks around the edge of the dough, leaving a small border. Fold the dough over the cheese sticks, pinching to seal.
- Roll out the second half of the dough and place it on top of the cheese-filled crust, sealing the edges.
- Heat Extra Virgin Olive Oil in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
- Add San Marzano Tomatoes, Tomato Paste, Dried Basil, Dried Oregano, Red Pepper Flakes, Balsamic Vinegar, Sea Salt, and Black Pepper. Simmer for 30 minutes, stirring occasionally.
- Spread the Sauce evenly over the pizza dough. Sprinkle with Shredded Fresh Mozzarella Cheese, Spicy Italian Salami, and Parmesan Cheese.
- Carefully transfer the pizza to the preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
