Diavola Pizza Recipe

Bloom yeast

Combine warm water (about 105–110°F / 40–43°C) with the sugar or honey in a small bowl. Sprinkle active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer, whisk together the flour and salt. Add the foamy yeast mixture and 1 tablespoon extra-virgin olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or with a stand mixer and dough hook on medium speed for 6–7 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough ball inside, turn to coat, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Divide & rest

Punch down the risen dough, divide into two equal pieces (about 330–360 g each). Shape each into a tight ball, place on a floured tray, cover, and let rest for 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Crush the canned tomatoes by hand or pulse briefly in a blender/food processor for a coarse texture. Do not overblend; the sauce should be rustic, not smooth.

Season

Mince the garlic. In a small bowl, stir together the crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1 teaspoon salt, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Taste and adjust seasoning. The sauce is uncooked and used raw on the pizza.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that reaches 500°F, 45–60 minutes ensures the stone is thoroughly hot.

Shape dough

On a work surface dusted with semolina or cornmeal, press and stretch one dough ball from the center outward using your fingers to form a 11–12" round with a slightly thicker rim. Avoid using a rolling pin to preserve air in the crust. Use your knuckles to stretch if needed.

Transfer to peel or sheet

Lightly dust a pizza peel or an inverted baking sheet with semolina/cornmeal. Transfer shaped dough to the peel, gently move it so it sits loosely and can slide onto the stone.

Sauce & cheese

Spread about 3/4 cup of the prepared tomato sauce over the dough, leaving a 3/4" border. Tear or slice 4 oz (half the mozzarella) and distribute pieces evenly over the sauce. Scatter half of the spicy salami slices over the cheese.

Bake

Slide the pizza onto the preheated stone or inverted sheet. Bake until the crust is blistered and golden and the cheese is bubbling and slightly browned, 7–10 minutes at 500–550°F (time varies with oven and stone temperature). Rotate halfway if necessary for even browning.

Finish

Remove pizza from oven. Immediately arrange a few fresh basil leaves over the hot pizza, scatter 1 tablespoon sliced hot cherry or pickled peppers if using, and drizzle about 1/2 tablespoon hot honey or a little chili oil across the top. Grind a pinch (about 1/8–1/4 tsp) of coarse black pepper and sprinkle 1 tablespoon grated Parmigiano-Reggiano if desired. Let rest 2 minutes, then slice.

Second pizza

Repeat shaping, saucing (about 3/4 cup sauce), topping with remaining mozzarella and salami, and baking with the second dough ball. Finish same as first pizza.

Serve each Diavola pizza hot, cut into 6–8 slices. Offer extra hot honey, chili oil, or red pepper flakes at the table. Leftover pizza can be reheated in a 400°F oven on the stone or skillet for 5–7 minutes to crisp the crust.