🍕🌶️🍯 Blistered Neapolitan Pizza: Nonna’s Vesuvius Margherita with Hot Honey

Pizza night has always been sacred in my family — the one meal where everyone gathers around the kitchen island waiting for that first steaming slice. I’ve spent years perfecting my take on authentic Neapolitan pizza using a 48-hour cold-fermented dough made with high-quality Italian 00 flour. The long fermentation gives it incredible flavor, digestibility, and that signature airy, chewy texture with a puffy cornicione. Each pie is hand-stretched and topped simply with sweet, vibrant San Marzano tomatoes, creamy fior di latte mozzarella, and fragrant fresh basil straight from my garden. I bake it at screaming-hot temperatures to create those beautiful leopard-spotted blisters and charred bubbles on the crust — the hallmark of true Neapolitan style. To make it uniquely mine, I finish every pie with a light drizzle of spicy hot honey that adds the perfect sweet-heat contrast against the savory tomato and cheese. A final flourish of extra virgin olive oil and flaky sea salt brings it all together. One 12-inch pizza is generously portioned for one hungry adult or perfect to share between two. Made fresh to order in my home kitchen with ingredients I trust. It’s rustic, soulful, and tastes like a little piece of Naples — with my own neighborhood twist that keeps people coming back for more.