Step 1

At least 1 hour before baking, heat the oven to 500°F (or 550°F if that's your oven's maximum temperature), with a baking steel or stone on the middle rack.

Step 2

When you are ready to shape the dough, heat the oven to broil (use the low setting if your oven offers multiple broiler settings). Generously dust the counter with all-purpose flour and set one portion of dough on top. With your hands, slightly flatten the dough, then with your fingertips, gently press it into an 8-inch round of relatively even thickness. Flip the dough over and press into a 10-inch round, working from the center outward and leaving a ½-inch border around the perimeter; occasionally flip the dough to ensure the bottom is not sticking to the counter.

Step 3

Dust a baking peel with semolina, then transfer the round to the peel and, if needed, reshape into a 10-inch round; gently shake the peel to ensure the round slides freely. Spread half of the tomato sauce (about 1 cup) evenly on the dough, leaving a ½-inch border. Top with half of the mozzarella, followed by half the pepperoni, then half of the pickled peppers.

Step 4

Slide the pizza onto the baking steel and bake until the crust is spottily browned and the pepperoni is beginning to crisp, 6 to 9 minutes. Using the peel, transfer the pizza to a cutting board. Dust any residual semolina off the peel.

Step 5

Shape, top and bake the second portion of dough in the same way. While the second pizza is baking, top the first one with half of the basil, then drizzle with honey. If desired, sprinkle with Parmesan. Cut into slices and serve.

Step 6

When the second pizza is done, remove it from the oven and finish it with the remaining basil and honey; if desired, sprinkle with Parmesan. Cut into slices and serve.

Step 7

Simple Tomato Sauce for Pizza: In a medium bowl, stir together a 14½-ounce can crushed tomatoes, 2 tablespoons finely grated Parmesan cheese, 2 tablespoons extra-virgin olive oil, 2 medium garlic cloves (finely grated), 1 teaspoon white sugar, ½ teaspoon dried oregano, ¼ to ½ teaspoon red pepper flakes and ¼ teaspoon each salt and ground black pepper.