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Combine all the ingredients using a rubber spatula for a few minutes until the mixture is smooth and free of clumps.
Lightly spray a mini loaf pan and your hands, then divide the dough into portions of about 40 grams each.
Flatten each piece of dough with the spatula and cover it. Allow it to rise for about 2 hours until it has doubled in size.
Preheat the oven to 500 degrees and par-bake the dough for 6 minutes. After baking, let it cool on a rack for about 20 minutes.
Once cooled, butter the mini loaf pan and return each piece of dough to the pan.
Assemble the pizzas by spreading sauce on top, followed by shredded mozzarella and mini pepperonis.
Bake the pizzas in the oven for about 10 minutes, adding more pepperonis halfway through the baking time.
After baking, let the pizzas rest in the pan for another 5 minutes, then finish with a sprinkle of parmigiana, reggiano, and a drizzle of hot honey.