We’ve always been fans of pizza’s endless possibilities, and our hot oil pizza recipe adds a spicy kick that’ll elevate your next meal. It’s a fresh twist on the Italian classic, infusing bold flavors with a simple hot oil drizzle that transforms ordinary dough into something extraordinary.
This easy method draws from time-honored techniques while keeping things approachable for home cooks. Whether you’re hosting friends or enjoying a cozy night in, we’ll guide you through creating a pizza that’s crispy, flavorful and utterly irresistible.
Ingredients
We know that selecting the right ingredients is crucial for crafting our irresistible Hot Oil Pizza, infusing it with spicy flair and crispy perfection. To ensure seamless preparation, we’ve organized these essentials in the order we’ll use them—from dough to toppings and the signature hot oil drizzle.
Dough Ingredients
- All-purpose flour: 2 ½ cups, sifted for a light and airy base
- Active dry yeast: 1 packet (about 2 ¼ teaspoons), proofed in warm water
- Warm water: 1 cup, heated to 110°F for activating the yeast
- Olive oil: 2 tablespoons, extra-virgin for added moisture and flavor
- Salt: 1 teaspoon, fine sea salt to enhance the dough’s taste
Sauce Ingredients
- Crushed tomatoes: 1 can (14 ounces), drained and blended for a smooth base
- Garlic: 3 cloves, minced for a pungent kick
- Dried oregano: 1 teaspoon, rubbed between palms to release aromas
- Red pepper flakes: ½ teaspoon, for building the spicy foundation of our hot oil theme
Toppings
- Fresh mozzarella cheese: 8 ounces, freshly sliced for melty goodness
- Pepperoni slices: 1 cup, uncured and thinly sliced for classic appeal
- Bell peppers: 1 medium, diced for a colorful, crunchy contrast
- Onions: ½ medium, thinly sliced for a sweet-savory bite
- Fresh basil leaves: ½ cup, torn just before topping for vibrant freshness
Hot Oil Drizzle
- Chili-infused oil: ¼ cup, homemade or store-bought—we suggest infusing olive oil with 1 tablespoon dried chili flakes and heating gently for 5 minutes to create the star element of our Hot Oil Pizza
This selection ensures our pizza delivers bold, spicy flavors while remaining accessible for any home kitchen.
Equipment Needed
With our ingredients prepared, we now focus on the essential tools to bring our Hot Oil Pizza to life, ensuring a smooth and efficient cooking process in our home kitchen.
To make this recipe accessible and straightforward, here’s a detailed list of the equipment we’ll need. We’ve categorized them by function for clarity:
- Mixing and Preparation Tools:
- A large mixing bowl for combining dough ingredients like flour and yeast, allowing for easy kneading and rising.
- Measuring cups and spoons for accurate measurements of water, oil, and seasonings, which are crucial for consistent results.
- A whisk or wooden spoon to blend the dough mixture thoroughly, promoting even activation of the yeast.
- Shaping and Baking Tools:
- A rolling pin to roll out the dough into a perfect circle or rectangle, ensuring a crispy base for our spicy toppings.
- A baking sheet, pizza stone, or pizza pan—we recommend a pizza stone for the best heat distribution and authentic crust texture.
- Cooking and Finishing Tools:
- An oven preheated to 475°F (245°C), as this high temperature is key for achieving a bubbly, golden crust on our Hot Oil Pizza.
- A small saucepan if we’re making homemade chili-infused oil, to heat and infuse the oil with spices for that bold flavor kick.
- A pizza cutter or sharp knife for slicing the finished pizza neatly, making it easy to serve at gatherings.
For quick reference, here’s a table summarizing the key equipment and their primary uses:
| Equipment Item | Primary Use | Notes |
|---|---|---|
| Large mixing bowl | Dough preparation | Ensures even mixing |
| Measuring cups and spoons | Accurate measuring | Vital for recipe precision |
| Rolling pin | Dough shaping | Helps achieve uniform thickness |
| Baking sheet or stone | Baking the pizza | Stone yields best crisp |
| Oven | High-heat baking | Target 475°F for optimal results |
| Small saucepan | Infusing hot oil (if needed) | For homemade oil only |
| Pizza cutter | Slicing finished pizza | Sharp blade for clean cuts |
Gathering these items beforehand keeps our workflow seamless, allowing us to focus on the exciting flavors of our Hot Oil Pizza.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s walk through the steps to create our flavorful Hot Oil Pizza. We will ensure each phase is straightforward and results in a crispy crust with a spicy kick that elevates every bite.
Prep Work
Before we begin assembling, we prepare our ingredients to streamline the process and enhance flavors. Start by making the dough: In a large mixing bowl, combine 2 1/4 cups all-purpose flour, 1 packet (2 1/4 teaspoons) active dry yeast, 1 cup warm water, 2 tablespoons olive oil, and 1 teaspoon salt. Mix until a shaggy dough forms then knead on a floured surface for 5-7 minutes until smooth and elastic.
Next, prepare the sauce: In a small saucepan over medium heat, sauté 2 minced garlic cloves in 1 tablespoon olive oil for 1 minute. Add 1 can (14 ounces) crushed tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes. Simmer for 10 minutes stirring occasionally until thickened. For toppings, slice 1 bell pepper and 1 onion into thin rings, tear 8 ounces fresh mozzarella into pieces, and arrange 1 cup pepperoni slices and a handful of fresh basil leaves nearby. This prep sets the stage for a vibrant, aromatic pizza base.
Making the Hot Oil
Creating our signature hot oil is simple and adds a bold, fiery essence to the pizza. If using homemade oil, heat 1/2 cup olive oil in a small saucepan over low heat. Add 1 tablespoon red pepper flakes and 2-3 dried chili peppers then infuse for 5 minutes without boiling to preserve the oil’s richness.
For a quicker option, use store-bought chili-infused oil but enhance it by mixing in 1 teaspoon additional red pepper flakes. Strain the homemade version if desired to remove solids, resulting in a clear, potent oil that delivers a spicy, tingling sensation with every drizzle.
Assembling the Pizza
With everything prepped, we assemble our Hot Oil Pizza for maximum flavor impact. On a floured surface, roll out the dough into a 12-inch circle using a rolling pin. Transfer it to a pizza stone or baking sheet and spread the prepared sauce evenly over the dough leaving a 1-inch border for the crust.
Layer on the toppings starting with mozzarella cheese, followed by pepperoni, bell peppers, and onions. Finally, scatter fresh basil leaves and drizzle 2 tablespoons of the hot oil across the top. This combination promises a gooey, spicy masterpiece that tantalizes with its vibrant colors and aromatic herbs.
Baking
To achieve a perfectly baked Hot Oil Pizza, preheat your oven to 475°F as mentioned in our equipment section. Place the assembled pizza in the oven and bake for 12-15 minutes or until the crust is golden brown and the cheese bubbles with a irresistible, melty allure.
Monitor closely in the last few minutes to prevent over-browning, rotating the pizza halfway through for even heat distribution. Once done, remove from the oven and let it rest for 2-3 minutes to allow flavors to meld into a crispy, spicy delight ready for serving.
Make-Ahead Instructions
To streamline our Hot Oil Pizza preparation and ensure a seamless cooking experience, we can make several components ahead of time. This approach allows us to focus on assembly and baking while preserving the fresh, spicy flavors that elevate this dish. Let’s break down the key steps for prepping in advance, drawing from our earlier dough, sauce, and topping instructions.
Preparing the Dough Ahead
We recommend making the dough up to 24 hours in advance for enhanced flavor development. Follow these steps:
- In a large mixing bowl, combine 2 1/4 cups of all-purpose flour, 1 packet (2 1/4 teaspoons) of active dry yeast, 1 cup of warm water, 2 tablespoons of olive oil, and 1 teaspoon of salt as outlined in our ingredients section.
- Knead the mixture until it forms a smooth ball, then place it in a lightly oiled bowl. Cover with plastic wrap and refrigerate for up to 24 hours.
- When ready to use, let the dough sit at room temperature for 30 minutes to make it easier to roll out. This method not only saves time but also improves the crust’s texture, resulting in a crispier base for our spicy pizza.
Making the Sauce in Advance
Our sauce can be prepared 2–3 days ahead, allowing the flavors to meld and intensify. Here’s how:
- In a saucepan, sauté 2 minced garlic cloves in 1 tablespoon of olive oil over medium heat until fragrant.
- Stir in a 14-ounce can of crushed tomatoes, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Simmer for 10–15 minutes until thickened.
- Let the sauce cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it in portions for up to 3 months—just thaw in the fridge overnight before use. This step ensures our sauce remains vibrant and ready to spread, enhancing the bold taste of our Hot Oil Pizza.
Prepping Toppings Early
To minimize last-minute chopping, we can prepare toppings 1–2 days in advance:
- Slice or dice your chosen toppings, such as 1 cup of fresh mozzarella cheese, 1/2 cup of pepperoni, 1 bell pepper, 1 onion, and a handful of fresh basil leaves.
- Store vegetables and herbs in separate airtight containers in the refrigerator to maintain crunch and freshness. Cheese and meats can be kept wrapped in the fridge for up to 2 days.
- For optimal results, avoid pre-assembling the pizza; instead, keep toppings separate to prevent sogginess, ensuring they add maximum flavor and texture when baked.
Infusing the Hot Oil in Advance
Our signature hot oil drizzle, which adds that fiery kick, can be made 1 week ahead if homemade:
- Heat 1/2 cup of olive oil in a small saucepan over low heat and add 1 teaspoon of red pepper flakes along with optional ingredients like minced garlic or herbs.
- Simmer for 5 minutes, then strain and cool. Store in a sealed jar at room temperature for up to 1 week or in the fridge for up to 2 weeks—just reheat gently before drizzling.
If using store-bought oil, simply have it on hand and check for freshness. This preparation keeps our pizza’s spicy essence consistent and hassle-free.
| Component | Make-Ahead Time | Storage Method | Key Benefits |
|---|---|---|---|
| Dough | Up to 24 hours | Refrigerated in oiled bowl | Enhances flavor and texture |
| Sauce | Up to 3 days (or 3 months frozen) | Airtight container in fridge or freezer | Allows flavors to intensify |
| Toppings | Up to 2 days | Separate containers in fridge | Reduces prep time and maintains freshness |
| Hot Oil | Up to 1 week | Sealed jar at room temperature or fridge | Ensures easy, consistent spice |
Conclusion
We’ve loved exploring this hot oil pizza recipe and how it brings a spicy kick to your kitchen adventures. It’s a simple way to turn everyday ingredients into something extraordinary that wows family and friends.
Remember, this dish invites you to tweak toppings or heat levels to match your style, so dive in and make it your own. We’re confident it’ll become a go-to favorite in no time.
Frequently Asked Questions
What is hot oil pizza?
Hot oil pizza is a spicy twist on traditional Italian pizza, where a chili-infused oil drizzle adds bold flavor to a crispy crust, sauce, and toppings. This easy recipe enhances ordinary dough with heat, making it perfect for home cooks looking to spice up family gatherings or casual dinners. It’s accessible and customizable, turning simple ingredients into an irresistible, flavorful meal.
What ingredients are needed for hot oil pizza?
For hot oil pizza, you’ll need dough ingredients like all-purpose flour, active dry yeast, warm water, olive oil, and salt. The sauce calls for crushed tomatoes, garlic, dried oregano, and red pepper flakes. Toppings include fresh mozzarella, pepperoni, bell peppers, onions, and basil. Don’t forget the chili-infused oil for that spicy kick, which can be homemade or store-bought.
What equipment is required to make hot oil pizza?
You’ll need basic tools for mixing and preparing, such as a large mixing bowl and measuring cups; shaping tools like a rolling pin and pizza stone; and cooking essentials like an oven preheated to 475°F and a small saucepan for the oil. Gather these beforehand to ensure a smooth process—check the article’s summary table for a quick reference.
How do I prepare the dough and sauce for hot oil pizza?
Start by mixing flour, yeast, warm water, olive oil, and salt, then knead until smooth and let it rise. For the sauce, sauté garlic and combine with crushed tomatoes, oregano, and red pepper flakes. This creates a flavorful base that’s easy to assemble with toppings before adding the hot oil drizzle.
Can I make hot oil pizza ahead of time?
Yes, prepare the dough up to 24 hours in advance for better flavor, sauce 2–3 days ahead to let flavors meld, and toppings 1–2 days early to save time. Infuse the hot oil up to a week ahead. Store properly in the fridge, as outlined in the article’s table, to keep everything fresh and streamline your cooking.
How do I assemble and bake hot oil pizza?
Roll out the dough, spread the sauce evenly, add toppings like cheese and pepperoni, then drizzle with hot oil. Bake on a preheated pizza stone at 475°F for 10–15 minutes until the crust is golden and cheese is bubbly. Let it cool slightly before slicing for a crispy, spicy result.
Is hot oil pizza suitable for beginners?
Absolutely, it’s beginner-friendly with simple steps and common ingredients. The recipe provides clear guidance on mixing, assembling, and baking, plus tips for make-ahead prep. Start with store-bought hot oil if you’re new to infusing, and adjust spice levels to your taste for a confident first try.