Pizzetta Diavolo Recipe
San marzano tomato sauce, fior di latte, basil, extra virgin olive oil, hot soppressata, hot honey, jalapeño
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Ingredients
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Sauce
Toppings
Dough
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (around 110°F/43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until foamy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture. Stir until combined.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Form the dough into a ball.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Sauce Preparation
- 5
Assembling Pizzetta
- 6
Preheat Oven
Preheat your oven to its highest setting (usually around 475°F/245°C) and place a pizza stone or baking tray inside to heat.
- 7
Shape Dough
Once the dough has risen, punch it down and divide it into 2 equal portions. Roll out each portion on a floured surface to your desired thickness.
- 8
Add Sauce and Toppings
Spread a generous amount of the prepared sauce over each rolled-out dough. Top with fior di latte cheese, hot soppressata, and jalapeños.
- 9
Bake Pizzetta
Carefully transfer the pizzetta to the preheated pizza stone or baking tray. Bake for about 10-12 minutes until the crust is golden and the cheese is bubbling.
- 10
Finish and Serve
Remove the pizzetta from the oven, drizzle with hot honey, and garnish with fresh basil leaves. Slice and serve hot.