Diavolo Recipe

Combine warm water and yeast in a small bowl; let sit 5 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well, add yeast mixture and olive oil.

Mix with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes.

When ready, punch down dough, shape into a ball, rest 10 minutes, then stretch or roll into a 12-inch circle on a lightly floured surface or parchment.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste; stir to combine.

Season with dried oregano, red pepper flakes, salt, black pepper and sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer 10–15 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line with parchment.

Cook the sausage: In a skillet over medium-high heat, crumble and cook the spicy Italian sausage until browned and cooked through, about 6–8 minutes. Drain excess fat and set aside on paper towel.

If using fresh long hots rawness is preferred, you can blister them briefly: add 1 teaspoon olive oil to the same skillet and sear sliced long hots 1–2 minutes per side until they begin to soften and char slightly. Remove and set aside. Alternatively, leave them raw for more heat and crunch.

Assemble the pizza: Transfer stretched dough to a pizza peel or baking sheet. Brush the outer 1/2-inch rim with a little olive oil.

Spread an even layer (about 3/4 cup) of the tomato sauce over the dough, leaving a 1/2-inch border.

Distribute sliced fresh mozzarella evenly over the sauce, leaving some gaps for sausage and peppers.

Scatter the cooked spicy sausage evenly across the pizza.

Arrange roasted red pepper strips and blistered (or raw) long hot slices evenly on top.

Drizzle the extra-virgin olive oil lightly over the toppings and sprinkle grated Parmesan if using.

Bake the pizza on the preheated stone or baking sheet at 500°F (260°C) for 8–12 minutes, rotating once, until crust is golden and cheese is bubbling and starting to brown.

Remove pizza from oven. Scatter fresh basil leaves over the top and let rest 2–3 minutes before slicing.

Slice into 6–8 pieces and serve hot.