Diavolo Pizza Recipe

Activate and mix

In a large bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and instant dry yeast. Stir and let sit 5 minutes until foamy. Add olive oil. Add flour and salt to the yeast mixture and mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 6–7 minutes.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes, or until doubled in size.

Shape

Punch down the dough and divide it if making two smaller pizzas. For one 12–14" pizza, leave whole. Let rest for 10 minutes, then stretch or roll the dough into a 12–14" round on a floured surface. Transfer to a pizza peel or parchment-lined baking sheet dusted with cornmeal or semolina.

Cook

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant, do not brown. Stir in tomato paste and cook 30 seconds. Add crushed tomatoes, red pepper flakes, dried oregano, smoked paprika, salt, and black pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and slightly thicken. Taste and adjust salt or red pepper flakes for desired heat.

Cool slightly

Remove sauce from heat and let cool 5 minutes before spreading on the dough so it doesn't make the crust soggy.

Preheat oven

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) — or highest temperature your oven allows — and place a pizza stone or inverted heavy baking sheet in the oven while it heats for at least 30 minutes.

Sauce and cheese

Spread an even layer of spicy tomato sauce over the stretched dough, leaving a 1/2–3/4" edge for the crust. Sprinkle shredded mozzarella evenly over the sauce.

Add spicy toppings

Arrange thin salami slices across the cheese. Scatter sliced hot cherry peppers or pepperoncini evenly. If you like more heat, sprinkle the 1/2 teaspoon crushed red pepper across the pizza.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once after 5–6 minutes, until the crust is deeply golden and blistered in spots and the cheese is bubbling and slightly browned.

Finish

Remove pizza from oven. Immediately drizzle 1 teaspoon olive oil over the surface and sprinkle grated Parmesan. Scatter fresh basil leaves. If desired, finish with a light drizzle of chili oil or hot honey for an extra layer of spice/sweetness.

Rest and serve

Let pizza rest 2–3 minutes, slice into 6–8 pieces, and serve hot.

If using chili oil or hot honey, drizzle in a thin stream over the sliced pizza just before serving for contrast to the bright, spicy tomato and savory salami.