The Hellboy Pizza came from Paulie Gee’s pizzeria in Greenpoint, Brooklyn, where Mike Kurz was a pizza hobbyist. He shared his hot honey with Paulie Gee and the Hellboy Slice was born when Paulie Gee’s Slice Shop opened.
New York Pizza Dough (see recipe link)
Crushed Tomato Pizza Sauce (see recipe below)
16 ounces (454 grams) shredded low-moisture mozzarella cheese, full fat or half low fat (about 4 cups)
2 cups sliced char pepperoni, or spicy soppressata or other salumi
1 cup freshly grated Parmesan cheese
6 ounces (170 grams or 1 cup) honey Mike’s Hot Honey (see note)
Three hours before making the pizzas, remove the dough from the refrigerator and divide it into 3 (12-ounce/340-gram) pieces.
Lightly mist a sheet pan or dough box with vegetable oil spray.
Form the dough pieces into tight dough balls and place them on the pan or in the dough box. Mist the top of the dough balls with the oil spray and loosely cover the pan with plastic wrap.
Set the dough aside at room temperature to proof for about 3 hours.
While the dough is rising, prepare the sauce and assemble the other ingredients.
An hour before making the pizzas, place a baking stone or baking steel on the middle oven rack and preheat to 550 degrees or as hot as the oven will allow.
Assemble the first pizza by stretching out a dough ball.
Lightly dust a pizza peel with flour, semolina, or cornmeal, then transfer the dough to the peel.
Cover the surface of the dough with 1⁄2 cup of the sauce, leaving a rim about 1⁄2 inch around the edge uncovered.
Distribute one-third of the mozzarella (about 11⁄3 cups) over the sauce, followed by one-third of the pepperoni (about 2⁄3 cup).
Bake for 3 minutes, then rotate 180 degrees and continue baking for an additional 2 to 4 minutes, until the crust is golden brown around the edge and on the underside, the cheese is golden, and the pepperoni is curled and charred.
Transfer the pizza to a cutting board and distribute 1⁄3 cup of the Parmesan over the surface.
Then drizzle about 3 tablespoons of the hot honey, streaking it over the surface of the pizza.
Slice and serve.
Note: The Hellboy pizza takes a drizzle of Hot Honey after it comes out of the oven. To make: Put ½ cup honey in a saucepan and heat to lukewarm and whisk in ¼ to ½ teaspoon of cayenne powder. Set aside at room temperature.
Makes 3 (14-inch) pizzas
Inspired by a pizza from Mike Kurtz
Crushed Tomato Pizza Sauce
28-ounce can whole ground, crushed or diced tomatoes
¼ teaspoon black pepper
1 tablespoon dried basil or 2 tablespoons minced fresh basil
¼ teaspoon dried oregano
1 teaspoon granulated garlic or 3 to 4 cloves garlic, minced
1 tablespoon red wine vinegar
½ to 1 teaspoons kosher salt
If using crushed or ground tomatoes, place all ingredients except salt in a bowl and mix with a large spoon or whisk. Taste and add salt as needed.
If using whole, chopped or diced tomatoes, place all ingredients but salt in a food processor with the blade attachment and process for 15 to 20 seconds. Check the consistency. Pulse as many times as it takes to crush the tomatoes to the texture of course sand. Taste and add salt as needed. The sauce will thicken slightly as it rests.
It will be good for three weeks stored in a covered container.
Makes 4 cups.