Hot Hex Pizza

Preparation

For the Dough

1. In a large bowl (or the bowl of a stand mixer), combine warm water (around 40-43°C for dry active yeast or 35-38°C for fresh yeast), yeast, oil, and honey. Stir until dissolved. Let sit for about 5 minutes until foamy. In a separate bowl, combine the flour and salt.
2. If using a mixer: On low speed, slowly add the flour mixture to the yeast mixture. Once combined, continue mixing for 5-10 minutes or until the dough is firm and stretchy. Cover the bowl with plastic wrap and refrigerate for 24-72 hours, or until the dough has doubled in size.
3. Divide the cold, proofed dough into 4 equal pieces and shape each piece into a ball. Place each ball in its own bowl or on a tray and cover with plastic wrap. Let them sit at room temperature for about 5 hours or until doubled in size.

For the Pizza

1. Preheat your oven to a very high temperature, ideally around 260°C (500°F). Place the pelati tomatoes in a bowl and puree with an immersion blender until smooth. Season with salt, pepper, and extra virgin olive oil.
2. On a lightly floured surface, gently stretch the dough using your hands and fingertips. Flour your baking pan, then place the dough on it. Top with the tomato sauce, torn basil, torn mozzarella, and soppressata. Transfer the pan to the oven and bake until golden and cooked through (this typically takes about 8-12 minutes, depending on your oven). Finish with a drizzle of hot honey before serving.