Stracciatella & Hot Honey Pizza

Gooey cheese, San Marzano tomato sauce, and spicy sweetness tops NY-style dough in this Stracciatella & Hot Honey Pizza, made in your home oven for a rainy day!

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Stracciatella pizza recipe

Stracciatella & Hot Honey Pizza

Gooey, high-quality Italian cheese and hot honey top NY-style pizza dough and a San Marzano tomato sauce that is out of this world!
5 from 2 votes
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Pizza Style: New York
Oven Type: Home Oven, Outdoor Pizza Oven
Prep Time: 5 minutes
Dough Making: 1 day
Servings: 4 servings
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  • Outdoor pizza oven (optional). This recipe works great with pizza ovens, but the dough works perfectly with kitchen ovens as well.


  • 1 batch NY-style pizza dough, prepared
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1 28-oz. can of Bianco DiNapoli crushed tomatoes
  • 1 pinch salt
  • 1 cup low-moisture mozzarella cheese, shredded
  • 6 oz. Stracciatella cheese
  • 3 tbsp Mike's Hot Honey
  • Freshly torn basil, for topping
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  • Prepare your NY-style pizza dough a day in advance.
  • To a saucepan over medium heat, add the olive oil, garlic, oregano, and crushed red pepper flakes. Cook for 1 minute, then add the crushed tomatoes and salt. Bring to a simmer and remove from the heat.
  • Preheat your outdoor pizza oven for 20 minutes on medium heat (NY doughs cook better at temps around 700F). Alternatively, preheat your home oven to 550 degrees F with a pizza stone or steel.
  • Stretch the dough out thin, about 16". Place onto a pizza peel. Top with some sauce and a thin layer of mozzarella.
  • Launch into oven and onto the stone/steel. Bake for ~6 minutes until the pizza begins to brown. If using a home oven, after the 6 minute bake, set the broiler to its hottest setting. Watch closely and remove the pizza when the crust and cheese obtains a good color, 1-2 minutes.
  • Transfer the pizza to a wire rack. Top with dollops of Stracciatella, a drizzle of hot honey, and freshly torn basil (and extra sauce, if desired).

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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