4tablespoonsbuttermelted, to brush crust before and after baking
¼teaspoonground black pepper
6dried chili pepperschopped
12ouncesfresh mozzarelladrained and torn into rough chunks
10-15fresh basil leaves
In a bowl of a stand mixer or a large bowl, combine yeast, sugar, salt, water, olive oil, and flour.
Knead on low or hand knead until dough starts to come together. Continue kneading until the dough forms a soft ball, and all sides of the bowl are clean. Add more flour if needed to achieve this texture.
Dust a sheet pan with flour and set the dough on it. Lay a hand towel on top of the dough and rest for 5 hours.
In a medium-sized bowl, mix tomato paste and tomato sauce together until smooth.
Add the oregano, fresh parsley, garlic powder, onion powder, salt, and pepper and mix again.
Add honey and chopped dried chiles to the saucepan. Heat over low-medium heat to a bare simmer. Do not boil!
Just as the mixture starts to simmer, turn the heat down to low. Cover and cook for about 30 minutes to infuse the chiles.
Remove from heat and strain mixture into an airtight container.
Put it all together
Preheat the oven to 550F.
On a 16-inch pizza pan, place your dough. Gently stretch dough the size of the pan, about ¼ inch thick. Make edges of pizza dough a little thicker to form the crust.
Spread a layer of pizza sauce around the pizza, leaving a 1-inch border around the edge. Brush melted butter on the crust edges and sprinkle garlic powder and dried parsley.
Grab the fresh mozzarella, rip chunks with your hands, and place them evenly dispersed over the pizza. Followed by the spicy sopressata, and followed by the basil leaves.
Transfer pizza to the oven and cook for approximately 16-20 minutes or until the crust is golden and toppings are bubbly.
Cool for 5 minutes before serving. Brush crust with remaining melted butter. Drizzle hot honey on top and fresh parmesan.