Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 teaspoons) active dry yeast
3 3/4 cups (490g) bread flour
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
2 teaspoons kosher salt
1 teaspoon sugar
Preheat the oven to 500°F with a pizza stone for 20 minutes so the stone is very hot.
Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!
On a lightly floured surface, roll out 1 dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.
Then top the pizza with 4 ounces of cheese and dot on 2 ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.
Slide the topped pizza onto the pizza stone and cook for 8 to 10 minutes until the crust is crispy and golden brown and sausage is cooked.
While the first pizza cooks, prepare the next pizza.
Remove the cooked pizza from the oven, and let it cool briefly. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.