Diavola Recipe

Drain the canned San Marzano tomatoes into a bowl, reserving the juice. Use your hands or a spoon to crush the tomatoes lightly so they are broken but still a little chunky.

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, 1 teaspoon salt, 1 teaspoon dried oregano, and 1 teaspoon crushed red pepper flakes. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (add a pinch more salt or red pepper if you prefer it spicier). Remove from heat and let cool to room temperature.

Preheat your oven as hot as it will go (typically 500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and preheat for at least 45 minutes. If using a pizza pan, preheat the oven 30 minutes.

If using store-bought or prepared dough, lightly flour your work surface. Stretch or roll the dough into a 10–12 inch (25–30 cm) round, aiming for a thin center and slightly thicker rim. Transfer the stretched dough to a pizza peel sprinkled with semolina or flour (or to a parchment-lined baking sheet if not using a peel).

Brush the outer 1/2 inch of the rim with 1 tablespoon olive oil to promote browning and flavor.

Spoon 4–5 generous tablespoons (about 100–120 g) of the cooled San Marzano tomato sauce onto the center of the stretched dough. Use the back of the spoon to spread it evenly in a circular motion, leaving the oiled rim exposed.

Distribute the 200 g torn or thinly sliced Fior di latte evenly over the sauced dough, leaving some small gaps so the sauce can peek through and so the cheese melts evenly.

Scatter the 80 g spicy soppressata slices evenly over the cheese. For a spicier result, place some slices toward the center so they crisp slightly; for milder heat, place them more toward the edge.

Evenly distribute the 50 g halved black olives across the pie.

If you like additional heat, sprinkle a light pinch (about 1/4–1/2 tsp) of extra crushed red pepper flakes over the top (optional).

Slide the pizza onto the preheated stone/steel (or place the baking sheet in the oven). Bake 7–9 minutes at 500–550°F (260–290°C) or until the crust is blistered and golden in spots, cheese is melted and bubbling, and soppressata edges are crisp.

Remove the pizza from the oven. Drizzle the top with 1 teaspoon extra-virgin olive oil and grind the 1 teaspoon black pepper over the pie. Scatter optional fresh basil leaves on top if using. Let rest 1–2 minutes, then slice and serve.