Name: Honey Badger Pizza with Easy Homemade Crust Recipe
Prep time: 20 h
Cook time: 12 min
Total time: 20 h 12 min
Cuisine: Italian
Ingredients: 1/4 tsp Active Dry Yeast; 2 c (467ml) Cold Water; 2 Tbsp (60ml) Olive Oil; 5 1/2 c (681g) All-Purpose Flour; 3 1/2 tsp (19g) Kosher Salt; 7 oz. (200g) Mozarella Cheese, cut into 1/2″ cubes; 7 oz. (200g) Provolone Cheese, cut into 1/3″ cubes; 2 oz. Gorgonzola Cheese; 2 oz. (60g) Calabrese Salami; 2 tsp Extra Virgin Olive Oil; 1 tsp Finely Chopped Fresh Rosemary (or 2-3 tsp dry); 1 tsp Red Chili Flakes, or more to taste; 1/2 c Grated Parmeggiano-Reggiano Cheese; Honey to pass at the table

Jump to Recipe

Get ready for a pizza experience that’s every bit as bold and crave-worthy as its name: the Honey Badger Pizza with Easy Homemade Crust. This pie brings the perfect marriage of gooey mozzarella, tangy provolone, punchy gorgonzola, spicy Calabrese salami, fresh red chili, and luscious herbs, all finished with a lavish drizzle of honey. The magic lies in the homemade crust—chewy, blistered, and utterly simple to make. This is not just pizza; it’s an event, destined to turn an ordinary night into something unforgettable.

Honey Badger Pizza with Easy Homemade Crust Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Honey Badger Pizza with Easy Homemade Crust recipe plays a starring role, creating a medley of textures, flavors, and visual flair. Sticking to essentials, you’ll be amazed at how just a handful of well-chosen ingredients elevate your pizza game from good to unforgettable.

Active Dry Yeast (1/4 tsp): A tiny amount is all you need for a slow-fermented crust bursting with flavor and lightness.
Cold Water (2 cups): Keeps the dough relaxed for a long rise, helping develop texture and chewy perfection.
Olive Oil (2 Tbsp): Adds richness and softness to every bite of the crust.
All-Purpose Flour (5 1/2 cups): The backbone of your dough—choose a high-quality version for the best structure.
Kosher Salt (3 1/2 tsp): Intensifies flavor and strengthens the dough’s gluten network.
Mozzarella Cheese (7 oz, cubed): Melts into dreamy pools, providing the familiar cornerstone of pizza deliciousness.
Provolone Cheese (7 oz, cubed): Offers a gentle tang and extra ooze that balances the mozzarella perfectly.
Gorgonzola Cheese (2 oz): Brings creamy, savory depth and a lovely funk.
Calabrese Salami (2 oz): Delivers just the right spicy kick—try to slice it thin for even crispness.
Extra Virgin Olive Oil (2 tsp): For finishing, infusing rich flavor and a beautiful golden sheen.
Fresh Rosemary (1 tsp, or 2-3 tsp dry): Adds an aromatic, piney note—use fresh if possible for vibrant color.
Red Chili Flakes (1 tsp, or more): Brings the heat; adjust to make your pizza as fiery as you dare!
Grated Parmigiano-Reggiano (1/2 cup): Dusting over the top, it creates a crisp, nutty finish.
Honey (to pass at the table): The sweet surprise that ties it all together—don’t be shy when drizzling!

How to Make Honey Badger Pizza with Easy Homemade Crust

Step 1: Build the Dough

Start by awakening the yeast in a large bowl with cold water and olive oil, stirring until it dissolves completely. This simple mixture is the backbone of your Honey Badger Pizza with Easy Homemade Crust and sets you up for that signature chewy bite. In another bowl, whisk together your flour and salt, then gradually combine this with the wet ingredients, stirring in a few additions. By the final addition, it’s time to get your hands involved—just mix until no dry streaks remain. The dough will look scruffy, but that’s exactly what you want!

Step 2: The Long, Slow Rise

Transfer your dough to a clean, large bowl and cover it with a towel. Patience pays off here: let it rest at room temperature for 16 to 20 hours, until it rises significantly and develops a tantalizing yeasty, almost tangy aroma. After this rise, chill the dough in the refrigerator for 45 to 75 minutes—this makes handling superbly easy.

Step 3: Divide and Rest the Dough

Once cooled, split the dough into four even pieces. Flour your hands, gently shape each piece into a ball, and set them on a floured sheet pan. Cover with plastic wrap and rest at room temperature for an hour to relax the gluten. If you’re not baking them right away, you can refrigerate for up to a day or freeze for a month—just remember to let them warm up and relax before the big bake!

Step 4: Shape the Pizza

Bring dough balls to room temperature if chilled. Preheat your oven to 450°F (regular) or 425°F (fan/convection), placing two sheet pans inside to get them hot. Shape each dough ball into a 9 to 10-inch round on parchment paper or a pizza peel. Press outwards with lightly floured hands—the shape can be rustic and freeform, which adds to the charm!

Step 5: Add the Toppings

Now the fun part: topping your Honey Badger Pizza with Easy Homemade Crust! Sprinkle on cubes of mozzarella and provolone, dot with creamy gorgonzola, then layer on the spicy Calabrese salami. Finish with a trickle of olive oil, a shower of rosemary and chili flakes, then a generous sprinkle of Parmigiano-Reggiano for that golden, crisp crown.

Step 6: Bake to Golden Perfection

Carefully slide your prepared pizza (still on the parchment) onto the sizzling hot sheet pans in the oven. Bake for 9 to 12 minutes, keeping a close eye and rotating pans if needed to ensure even color. You’re aiming for golden patches and an irresistible aroma. Once baked, slide each pizza to a serving board and repeat for any remaining dough and toppings.

Step 7: Honey on Top

Right before serving, swirl a big spoonful of honey across your hot Honey Badger Pizza with Easy Homemade Crust. It’ll mingle with the melty cheese and spicy salami, providing a sweet counterpoint to every bold flavor. Make sure to set extra honey on the table for enthusiastic drizzlers!

How to Serve Honey Badger Pizza with Easy Homemade Crust

Garnishes

For a final burst of color and aroma, garnish your pizza hot from the oven with fresh rosemary sprigs and an extra dusting of Parmigiano-Reggiano. If you’re a heat-lover, another sprinkle of red chili flakes can never go amiss. The honey should be poured generously right before eating so every slice gets a hit of sticky sweetness!

Side Dishes

Pair your Honey Badger Pizza with Easy Homemade Crust with a zingy arugula salad dressed simply with lemon and olive oil. You could also serve up roasted veggies, marinated olives, or a hearty tomato soup. Simple sides let the pizza’s bold flavors stand out and make the meal feel complete and celebratory.

Creative Ways to Present

Individually sliced on wooden boards or one big pie on a rustic pizza stone—there’s no wrong answer. For parties, offer “pizza flights” with different honey varieties for drizzling (think hot honey or truffle honey). For movie nights, cut the pizza into small squares and serve on a big platter for sharing. The colors and textures make it as much a feast for the eyes as for the palate.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Badger Pizza with Easy Homemade Crust keeps beautifully! Store slices in a sealed container in the refrigerator for up to three days. Layer with parchment or wax paper if stacking, so the cheesy tops don’t stick together.

Freezing

You can freeze both the dough (after dividing into balls) and baked pizza slices. Wrap dough balls tightly in plastic then bag them, storing for up to a month. To freeze baked slices, allow to cool completely and wrap individually for the quickest grab-and-go lunch or snack later on.

Reheating

The best way to revive your pizza is in a hot oven (400°F) for 5 to 7 minutes straight from the fridge—this crisps the crust and melts the cheese. You can also use a skillet over medium heat with a lid to steam and toast at the same time, preserving the crust’s signature chew.

FAQs

Can I use a different blend of cheeses?

Absolutely! The combination of mozzarella, provolone, and gorgonzola gives the Honey Badger Pizza with Easy Homemade Crust its signature profile, but feel free to swap in cheeses like fontina, asiago, or blue for your own delicious twist.

What if I don’t have Calabrese salami?

No worries! Any spicy or flavorful cured meat, such as soppressata or spicy pepperoni, can stand in for Calabrese salami. Even a hot capicola or chorizo could add a gorgeous kick.

Can the dough rest for less than 16 hours?

The long, slow rise is what gives the crust its lovely flavor and texture, but if you’re short on time, an 8-hour rise at slightly warmer room temperature can work in a pinch. However, for the best results with this Honey Badger Pizza with Easy Homemade Crust, patience is truly rewarded!

Is a pizza stone or steel necessary?

Nope—using preheated sheet pans in a hot oven gives you an excellent crust without special equipment. If you do have a stone or steel, though, by all means use it for maximum crispness!

How spicy is the Honey Badger Pizza?

It has a gentle, building heat from the Calabrese salami and chili flakes, perfectly balanced by the cheeses and the sweet drizzle of honey. Feel free to amp up or dial down the chili according to your heat tolerance.

Final Thoughts

There’s a reason Honey Badger Pizza with Easy Homemade Crust is the kind of recipe you return to again and again—it’s showstopping yet accessible, crowd-pleasing but personalized with every drizzle of honey or extra pinch of chili. If you love the idea of sweet, spicy, cheesy, and chewy all in one bite, this is the pizza for you. Don’t wait for a special occasion; give it a go, and prepare to fall in love with homemade pizza all over again.

Honey Badger Pizza with Easy Homemade Crust Recipe

★★★★★

5.1 from 28 reviews

Author: anna
Total Time: 20 hours 12 minutes
Yield: 4 pizzas 1x
Diet: Vegetarian

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Description

This Honey Badger Pizza with Easy Homemade Crust is a delicious and flavorful pizza recipe that will impress your family and friends. The combination of cheeses, salami, and a touch of honey creates a unique and irresistible taste that will have everyone coming back for more.

Instructions

Make the Crust In a large bowl, combine water, oil, and yeast. Add flour and salt gradually, stirring until incorporated. Cover and let rise for 16-20 hours, then chill in the refrigerator. Divide into 4 parts, shape into balls, and let rest for 60 minutes.
Make the Pizza Preheat oven and sheet pans. Shape dough into pizzas, top with cheeses, salami, olive oil, rosemary, chili flakes, and Parmeggiano Reggiano. Bake at 450F for 9-12 minutes until golden.

Notes

For best results, allow the dough to rise slowly in the refrigerator for maximum flavor development.
Feel free to customize the toppings to suit your preferences.
Drizzling honey over the pizza adds a delightful sweetness that balances the savory flavors.

Prep Time: 20 hours
Cook Time: 12 minutes
Category: Main Course
Method: Baking
Cuisine: Italian