![\"Gourmet](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza-thumbnail-scaled.jpg.webp)
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\n<\/picture>\n<\/h2>\n![\"Hot](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/Gourmet-Pizza2-scaled.jpg.webp)
\n<\/picture>\n<\/h3>\nTo Make the Pizza Dough<\/h4>\n\n- \n
Make the dry ingredient mixture:\u00a0<\/strong>Combine the flour, salt, and yeast in a large bowl of a stand mixer. Stir to combine.<\/p>\n<\/li>\n- \n
Add wet ingredients:\u00a0<\/strong>Add the water and olive oil and knead the dough on Medium High speed for 8-10 minutes, until it is smooth and is noticeably a firmer dough. (Note: This dough does have to knead for some time for it to form a tight ball so give it as long as it needs)<\/p>\n<\/li>\n<\/ol>\n![\"Step-by-step](\"https:\/\/www.biggerbolderbaking.com\/gourmet-pizza-recipe\/\")
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Place the kneaded dough in a lightly oiled bowl, cover tightly with cling wrap and a kitchen towel and allow to proof for 2 hours at room temperature. My suggestion however is after the 2 hours, to pull and fold the dough over on itself then refrigerate the dough for up to 3 days and this will vastly improve flavor and texture.<\/p>\n<\/li>\n<\/ol>\n
To Make the Hot Honey<\/h4>\n\n- Add the honey, chopped chiles and salt into a small saucepan over low heat. Once the mix comes to a simmer remove it from the heat and set aside to cool and infuse further.<\/li>\n<\/ol>\n
Dividing and Shaping the Dough<\/h4>\n\n- When ready to bake, divide the dough into 3 equal pieces (about 10 oz\/275 g). Pull and fold each piece of dough like above and shape each piece into a ball. Set each ball on a floured tray, cover again and allow to rise at room temperature for about 1 \u2013 2 hours.<\/li>\n<\/ol>\n
Pulling and Shaping the Pizza<\/h4>\n\n- Place a ball of dough on a floured surface and gently pull it into a circle. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 12-inches in diameter. If the dough starts to resist stretching, put it down, cover it and allow it to rest for a few minutes, at which point it will stretch more easily.<\/li>\n
- Dust a pizza peel or a flat baking tray with semolina flour and lay on your pizza crust.<\/li>\n<\/ol>\n<\/div>\n\n
Topping the Pizza<\/h4>\n\n- Spread pizza sauce almost to the rim leaving about \u00bd-inch boarder. Rip the mozzarella and scatter around followed by the soppressata.<\/li>\n<\/ol>\n<\/div>\n\n
Baking the Pizza in a Pizza Oven<\/h4>\n\n- Heat your pizza oven to about 750\u2109 (375\u2103).<\/strong><\/li>\n
- Slide the pizza carefully into the oven and bake for about time 2 \u2013 3 minutes, rotating as needed.<\/li>\n
- Top the baked pizza with Hot Honey and enjoy!<\/li>\n<\/ol>\n
Baking the Pizza in a Domestic Oven<\/h4>\n
12. Place a pizza stone or cast iron tray into your oven and pre-heat it to the highest it will go, which is usually about 500\u2109 (250\u2103)<\/strong>.<\/p>\n13. Slide the pizza carefully onto the pizza stone and bake for about time 10 minutes or until golden and bubbly.<\/p>\n
14. Top the baked pizza with Hot Honey and enjoy!<\/p>\n
FULL (PRINTABLE) RECIPE BELOW.<\/p>\n<\/div>\n<\/div>\n
Gemma\u2019s Pro Chef Tips for Gourmet Pizza Recipe<\/h2>\n\n- I prefer 00 flour for this recipe but you can also replace it with the same amount of bread flour and you will still get good results. You can use bread flour which you will find is cheaper. My preference is OO though. I don\u2019t recommend AP flour.<\/li>\n
- If you are having trouble finding Soppressata or finding it too expensive feel free to use another type of salami. A chorizo will also work well.<\/li>\n
- I strongly recommend planning ahead with this dough and making it a few days in advance. I like it to be in the fridge for up to 3 days for best results<\/li>\n
- A pizza stone or cast iron tray will make all the difference to your pizza so I suggest putting one in the oven while pre-heating to bake your pizza on.<\/li>\n
- The hot honey gets better the longer it sits. Make it up to a week in advance. It doesn\u2019t go bad.<\/li>\n
- Leftover raw pizza dough can be frozen in a zip-lock bag for up to 8 weeks. Defrost in the fridge overnight. Allow dough to come to room temperature for about 2 hours before pulling and shaping.<\/li>\n<\/ul>\n<\/article>\n
\nMake Ahead and Storage Instructions<\/h2>\n<\/p>\n<\/section>\nDough:<\/h3>\n\n- \n
\n- Make-Ahead:<\/strong> You can prepare the dough in advance and refrigerate it for up to 3 days. This aging process enhances the flavor and texture of the dough. After proofing for 1-2 hours, cover the dough and let it rest in the fridge for the best results.<\/li>\n
- Freezing:<\/strong>\u00a0If you have leftover dough, you can freeze it for up to 8 weeks. Place it in a ziplock bag and freeze. To use, defrost it overnight in the fridge and let it come to room temperature for about 2 hours before shaping.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Toppings:<\/h3>\n\n- \n
\n- Make-Ahead:<\/strong>\u00a0Pizza toppings like sauce, cheese, and meats can be prepared ahead of time. Store them separately in airtight containers\u00a0in the fridge for up to 2 days.<\/li>\n
- Freezing:\u00a0<\/strong>You can freeze some toppings like cooked chicken or shredded cheese for later use. Just make sure they are well-packed to prevent freezer burn.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Hot Honey:<\/h3>\n\n- \n
\n- Make-Ahead:<\/strong>\u00a0Hot honey can be made up to a week in advance and stored in a jar at room temperature. The flavors will improve the longer it sits.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
\nTopping Favourites<\/h2>\n<\/article>\n\n\n\n\n\nThese toppings offer a great range of flavors to satisfy all kinds of pizza cravings!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n- Classic Pizza Margherita:<\/strong> Fresh mozzarella, basil, and tomato sauce.<\/li>\n
- Pepperoni:\u00a0<\/strong>The classic, with pepperoni slices for a savory bite.<\/li>\n
- BBQ Chicken:<\/strong>\u00a0Grilled chicken, barbecue sauce, red onions, and cilantro.<\/li>\n
- Vegetarian:\u00a0<\/strong>A mix of fresh veggies like bell peppers, mushrooms, olives, spinach, and asparagus.<\/li>\n
- Four Cheese:\u00a0<\/strong>Mozzarella, cheddar, parmesan, and goat cheese for a cheesy indulgence.<\/li>\n
- Hawaiian:\u00a0<\/strong>Ham, pineapple, and a mix of cheeses for a sweet and savory combo.<\/li>\n
- Soppressata & Honey:<\/strong>\u00a0Spicy soppressata with a drizzle of hot honey for a perfect balance of heat and sweetness.<\/li>\n
- Arugula & Fresh Herbs:\u00a0<\/strong>Top with peppery arugula and a sprinkle of fresh herbs like basil, thyme, or oregano for a burst of freshness.<\/li>\n<\/ul>\n<\/section>\n
\nTry These Pizza Recipes!<\/h2>\n<\/section>\n
Make the dry ingredient mixture:\u00a0<\/strong>Combine the flour, salt, and yeast in a large bowl of a stand mixer. Stir to combine.<\/p>\n<\/li>\n Add wet ingredients:\u00a0<\/strong>Add the water and olive oil and knead the dough on Medium High speed for 8-10 minutes, until it is smooth and is noticeably a firmer dough. (Note: This dough does have to knead for some time for it to form a tight ball so give it as long as it needs)<\/p>\n<\/li>\n<\/ol>\n Place the kneaded dough in a lightly oiled bowl, cover tightly with cling wrap and a kitchen towel and allow to proof for 2 hours at room temperature. My suggestion however is after the 2 hours, to pull and fold the dough over on itself then refrigerate the dough for up to 3 days and this will vastly improve flavor and texture.<\/p>\n<\/li>\n<\/ol>\n 12. Place a pizza stone or cast iron tray into your oven and pre-heat it to the highest it will go, which is usually about 500\u2109 (250\u2103)<\/strong>.<\/p>\n 13. Slide the pizza carefully onto the pizza stone and bake for about time 10 minutes or until golden and bubbly.<\/p>\n 14. Top the baked pizza with Hot Honey and enjoy!<\/p>\n FULL (PRINTABLE) RECIPE BELOW.<\/p>\n<\/div>\n<\/div>\n These toppings offer a great range of flavors to satisfy all kinds of pizza cravings!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n![\"Step-by-step](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza-collage1-scaled.jpg.webp)
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![\"Proof](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza-collage2-scaled.jpg.webp)
To Make the Hot Honey<\/h4>\n
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![\"bring](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza2-scaled.jpg.webp)
Dividing and Shaping the Dough<\/h4>\n
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![\"Shape](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza-collage3-scaled.jpg.webp)
Pulling and Shaping the Pizza<\/h4>\n
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Topping the Pizza<\/h4>\n
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Baking the Pizza in a Pizza Oven<\/h4>\n
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![\"Dust](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza-collage4-scaled.jpg.webp)
Baking the Pizza in a Domestic Oven<\/h4>\n
Gemma\u2019s Pro Chef Tips for Gourmet Pizza Recipe<\/h2>\n
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Make Ahead and Storage Instructions<\/h2>\n<\/p>\n<\/section>\n
Dough:<\/h3>\n
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Toppings:<\/h3>\n
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Hot Honey:<\/h3>\n
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![\"A](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/01\/5-Gourmet-Pizza18-scaled.jpg.webp)
Topping Favourites<\/h2>\n<\/article>\n
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Try These Pizza Recipes!<\/h2>\n<\/section>\n