Hot Hex Pizza

Preparation

FOR THE DOUGH

1. In a large bowl (or stand mixing bowl), combine warm water (around   40-43°C for dry active,   35-38°C for fresh yeast), yeast, oli, and honey. Stir until dissolved. Let sit until foamy for 5 minutes. Combine the flour and salt into a separate bowl. 
2. If using a mixer - In a stand mixer over low speed begin adding the flour slowly into the water & yeast mixture. Once combined, leave the dough to continue mixing for 5-10 minutes or until the dough is firm and stretchy. Cover the bowl with plastic wrap and place into the fridge for 24-72 hours, or until dough has doubled in size. 
3. Divide the cold proofed dough into 4 equal pieces and shape each piece into a ball. Store each ball in a separate bowl or tray. Cover with plastic wrap and allow to rise for 5 hours on the kitchen counter to come to room temp and double in size. 

FOR THE PIZZA

1. Add pelati tomatoes into a bowl and use an immersion blender to make smooth. Season with salt, pepper and extra virgin olive oil. 
2. Spread dough on a lightly floured surface, using hands and fingertips. Flour the pan and add pizza dough  to the pan. Top with sauce, torn basil, torn mozzarella, and soppressata. Bake until golden and cooked through. Finish with a hot honey drizzle.