Diavola Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer on medium speed for 8–10 minutes, until smooth and elastic. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add a teaspoon of water at a time.

Form the dough into a ball, lightly oil the surface, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

While dough rises, prepare the sauce. Warm 1 tablespoon olive oil in a small saucepan over medium heat. Add smashed garlic cloves and cook 30–60 seconds until fragrant but not browned; remove and discard garlic if you want a smoother sauce, or leave it in for more flavor.

Add crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Simmer gently 10–15 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 45 minutes. If you have a pizza steel, use it and preheat similarly.

Punch down the risen dough and divide into 2 equal portions for two 10–11" pizzas (or keep whole for one large pizza). Let the dough rest 10 minutes.

On a well-floured surface or a piece of parchment, stretch or roll one dough portion into a 10–11 inch round, leaving a slightly thicker rim. If dough resists, let it rest another 5 minutes.

Brush the dough lightly with a thin film of olive oil to prevent sogginess. Spread about 1/2 cup (adjust to preference) of the tomato sauce over the dough, leaving the edge clear.

Distribute half the mozzarella evenly over the sauce. Arrange spicy salami slices on top so edges can crisp. Dollop or brush small amounts (about 1/2–1 tsp) of Calabrian chili paste or drizzle hot chili oil evenly across the pizza for heat.

Slide the pizza on to the preheated stone or sheet (use a pizza peel or transfer on parchment) and bake 6–9 minutes, rotating halfway, until crust is blistered and charred in spots and cheese is melted and bubbling.

If making two pizzas, repeat with the second dough portion.

Remove pizza from oven. Immediately top with fresh basil leaves, a light drizzle (about 1 tsp) of extra-virgin olive oil, and sprinkle grated Pecorino Romano. Finish with a pinch of sea salt flakes and optional crushed red pepper to taste.

Let rest 2 minutes, slice, and serve hot. Repeat for second pizza.