Diavola Pizza Recipe

Combine water (room temperature 95–105°F / 35–40°C) with sugar/honey and instant yeast in a large mixing bowl. Let bloom 5 minutes until slightly foamy.

Add olive oil and about 3 cups of the flour and the salt. Mix with a wooden spoon or dough hook on low until shaggy. Add remaining flour 1/4 cup at a time as needed until dough comes together and is slightly tacky but not sticky.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or continue 4–5 minutes on medium speed with a dough hook).

Form into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature 1–2 hours until roughly doubled. For more flavor, refrigerate 12–24 hours for a cold ferment (bring to room temp 1 hour before shaping).

Divide dough into 2 equal pieces (~10–11 oz / 280–310 g each). Shape each into a tight ball and rest 20–30 minutes on the counter, covered, before stretching.

Mince the garlic finely. Heat 1 tablespoon olive oil in a small saucepan over medium heat until shimmering.

Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add canned San Marzano crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer 10–12 minutes to thicken slightly. Taste and adjust seasoning. Cool to room temperature before using (warm sauce can make dough soggy).

Preheat oven and stone/steel: place pizza stone or steel on the middle rack and preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven, 500°F for 45–60 minutes is ideal. Keep a peel or inverted heavy baking sheet ready.

On a lightly floured surface, gently stretch one dough ball into a 12" round by pressing from center outward, leaving a slightly thicker edge for the crust. Avoid pressing out all the air; use your knuckles or the back of your hands to stretch.

Transfer the stretched dough to a lightly floured or semolina-dusted peel. Lightly brush the center with a thin layer of olive oil (about 1 teaspoon) to help prevent sogginess.

Spoon 1/2 cup of the tomato sauce onto the center and spread thinly with the back of the spoon, leaving a 1/2–3/4" rim. Use less sauce if you prefer a drier pie.

Distribute 5 oz of torn/shredded fior di latte evenly over the sauce, leaving small gaps so cheese melts evenly.

Scatter half of the soppressata slices (about 2 oz) across the pizza. For a more charred, crisped pepperoni-style edge, fold or slightly overlap some slices so fat renders.

Evenly scatter half of the halved black olives across the surface. If olives are briny, blot with paper towel before using to control saltiness.

Finish with a light drizzle of olive oil (about 1/2 teaspoon), and sprinkle a pinch (about 1/8–1/4 tsp) of crushed red pepper if extra heat is desired.

Slide the pizza onto the preheated stone/steel. Bake 7–10 minutes at 500–550°F, rotating after 4–5 minutes for even browning. Bake until crust is blistered and charred in spots and cheese is melted and slightly golden.

Remove pizza with the peel to a cutting board. Top with remaining 2 oz soppressata slices (optional to add post-bake for chewier, less crisp meat), remaining olives, and torn basil leaves if using.

Finish with a light sprinkle of flaky sea salt and a final drizzle (~1/2 tsp) of extra-virgin olive oil. Slice and serve immediately.