Roberta’s Pizzeria NYC’s Famous Bee Sting Pizza

Winter time is prime comfort food season. The winter blues have hit us hard, and it’s about time for a pick-me-up. This week at Superette we are taking inspiration from Legendary Brooklyn Pizza Joint Roberta’s latest cookbook, ‘Still Cookin’, and making a classic feel-good recipe; a Bee Sting Pizza.


  • 1 ball pizza dough (detailed instructions below)
  • 70 g. pelati (detailed instructions below)
  • 1 g. crushed red pepper flakes
  • 5 g. chili oil (detailed instructions below)
  • 4 leaves fresh basil
  • 75 g. fresh mozzarella
  • 6 thin slices soppressata
  • 15 grams honey


Preheat the oven as high as it will go (about 500°F) with 2 baking stones or steels about 4 inches apart in the middle of the oven for a full hour.

Place the pizza dough on a lightly floured work surface and stretch to 10 to 12 inches following the instructions further below. Transfer to a wooden peel.

Ladle Pelati onto the center of the dough, then use the bottom of the ladle to spread it evenly, leaving a margin about 1-inch wide around the perimeter. Top with crushed red pepper flakes and the chili oil, then tear the basil leaves and let them fall onto the pizza. Using your hands, break the mozzarella into grape-sized pieces and distribute them evenly on top of the sauce. Place 5 slices of soppressata around the perimeter of the sauce and one in the center.

Slide the pizza on to the bottom stone or steel in the oven and bake until the crust is golden brown. Check after seven minutes. Slice the pizza, then drizzle with honey.

Recipe via Rob Report

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