Ingredients

• 1.25 cups all-purpose flour
• 1 teaspoon granulated sugar
• 0.75 teaspoons instant yeast
• 0.5 teaspoons kosher salt
• 0.25 cups water
• 1 tablespoon extra-virgin olive oil
• cornmeal , for dusting

Instructions

1. 1 Combine flour, sugar, yeast, and salt in a food processor and process until combined, about 3 seconds. With processor running, slowly pour cold water and oil through the food chute and process until dough forms a sticky ball that clears the sides of the bowl, 45 seconds to 1 minute.
2. 2 Lighly oil a work surface and set dough ball on top; knead until smooth, about 1 minute. Shape dough into a tight ball and place in a large bowl greased with oil. Cover bowl with plastic wrap and allow dough to rise at room temperature until almost doubled in size, 1 hour 30 minutes to 2 hours.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Place a pizza stone on the lowest rack in the oven.
4. 4 Transfer dough to a lightly floured work surface and gently re-shape into a ball. Coat dough ball lightly with flour and flatten into an 8-inch disk using your fingertips. Using a rolling pin, roll dough into a 12‑inch circle, dusting dough lightly with flour as needed.
5. 5 Dust a pizza peel with cornmeal and transfer dough circle on top. Spread marinara sauce on dough, leaving a 1/2-inch border around the edge. Top evenly with mozzarella, pepperoncini, pepperoni slices, and sliced jalapeño.
6. 6 Carefully transfer pizza onto pizza stone in the preheated oven and bake until edges are golden brown and cheese is melted, about 10 minutes.
7. 7 Remove from oven; drizzle with hot honey and sprinkle with basil.

Nutrition per serving