Don't you love how the honey lends a gorgeous sheen to the bright red soppressata?
Mike's Hot Honey
I bet you're wondering how Mike got the brilliant idea to spike honey with chile and vinegar.
While hiking in Brazil, Mike was stunned to come across a tiny pizzeria, nestled at the bottom of an isolated valley. He spotted red-hued honey at every table, and watched as the customers spooned it onto their pies. Mike followed suit...and had an epiphany. He started perfecting a recipe for his own chile-infused honey the minute he got back home.
At first, Mike made hot honey just for him and his friends. Once demand grew and Paulie started using it on the Dellboy pizza, Mike moved his production facilities out of his personal kitchen and into the kitchen at Paulie Gee's. Now you can buy a bottle of Mike's Hot Honey online or at the pizzeria.
Sidenote—the honey is also bangin' on fried chicken, in hot toddys, or drizzled over vanilla ice cream.
Place the slices of soppressata over the sauce and cheese, arranging them so that they cover the entire pizza surface.
Now it's ready for the oven.
Into the Oven
Paulie Gee had his wood-fired oven custom-built in Naples to look like the outdoor oven he built himself in his New Jersey backyard.
The pie gets pulled out of the 800º pizza oven after a mere 82 seconds. This is the only time this pizza is going to cook, so Paulie is looking for melted cheese, a puffy crust, and even blistering of the dough.
We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and bubbly and the cheese has melted.