White pepperoni pizza with whipped ricotta and hot honey

Put the ricotta in the stand mixer with the whip; add olive oil, a pinch of salt and pepper and lemon zest, and whip a couple of minutes until smooth and silky.

Punch down the risen dough, knead briefly on a lightly floured board and cut in two for two pizzas; shape one into a ball.

With floured hands, stretch the dough, letting its weight pull it down while turning; finish with a rolling pin once the gluten relaxes.

Dust the pizza peel with cornmeal and transfer the dough; continue stretching.

Brush a light coating of olive oil, scatter shredded mozzarella, cover generously with pepperoni and add a little salt and pepper; no sauce.

Bake in a very hot oven, turning about every 20 seconds.

Dot whipped ricotta around the pizza, drizzle with hot honey, add a couple of grinds of black pepper and a little parm.