TENDERONI PIZZA
Steps:
- For the pizza dough: Heat 3 1/4 cups water to 95 degrees F. Dissolve the yeast in the water and transfer to the bowl of stand mixer fitted with the paddle attachment; add all the flour. Run the mixer on the lowest speed until it comes together, about 2 minutes. Add all the salt and olive oil.
- Continue mixing until the dough no longer sticks to the side of the bowl and all of the ingredients are fully incorporated, an additional 6 to 7 minutes. Cover with a damp cloth and allow to rest and proof at room temperature for 8 hours or up to overnight. Punch down the dough and divide into 4 portions. Place on a flour-dusted baking sheet, then cover lightly and let proof at room temperature for another 2 hours.
- For the pizza topping: Preheat a pizza stone in a 450 degrees F oven for at least 30 minutes.
- Run the tomatoes through a food mill into a small bowl, then season with salt to taste. Add the olive oil. Combine the chile paste and honey in another small bowl.
- Lightly dust a pizza peel with flour. Evenly roll a dough ball with a rolling pin to approximately 12 inches in diameter.
- Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border around the edge. Sprinkle 1/2 cup mozzarella over the sauce and top with a quarter of the pepperoni slices. Slide the pizza onto the hot pizza stone and bake until crisp and deep golden brown on the crust, about 10 minutes.
- Remove from the oven and drizzle the chile honey over the top. Repeat with the remaining pizza dough and ingredients and serve.
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