Diavola Recipe

Activate yeast and mix

In a small bowl, combine lukewarm water and active dry yeast. Let sit 5–8 minutes until foamy. In a large bowl (or stand mixer bowl), add flour and salt and whisk briefly to combine. Make a well and pour in the foamy yeast mixture and 1 tablespoon EVOO.

Knead

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or knead with a dough hook on medium speed 6–8 minutes). The dough should be slightly tacky but not sticky; add a tablespoon of flour if too wet.

First rise

Form dough into a ball, oil the interior of a bowl with a little EVOO, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate for 18–48 hours for deeper flavor and bring back to room temp before shaping).

Portion and rest

Divide the dough into two equal portions for two 10–11 inch pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a floured tray, cover and rest 30–45 minutes to relax the gluten before stretching.

Prepare ricotta-garlic base

While dough is resting, combine ricotta, minced garlic, 2 tablespoons EVOO, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. The mixture should be spreadable but not watery; if too thick, stir in a teaspoon of water or olive oil.

Preheat oven or wood-fired oven

If using a wood-fired oven, bring it to a baking temperature around 700–900°F (370–480°C) depending on oven capability. For a home oven, preheat a pizza stone or steel at the highest temperature (500–550°F / 260–290°C) for at least 45 minutes.

Shape the pizza

On a lightly floured work surface, flatten one dough ball into a disk. Using your fingertips, press from center outward to form a 10–11 inch round, leaving a slightly thicker rim. Alternatively, stretch by hand holding and rotating the dough to gravity-stretch the center.

Add ricotta base

Using a spoon, dollop and spread about half of the ricotta-garlic mixture evenly over the dough, leaving the rim clear. You want a thin, even layer—do not overload, or the center will become soggy.

Add mozzarella and salamino

Scatter half of the torn/sliced fresh mozzarella evenly over the ricotta base. Arrange salamino slices across the pizza so they overlap slightly; as they cook they will crisp and render fat that flavors the pie. If using red pepper flakes, sprinkle a light pinch now.

Bake

Transfer the pizza onto the preheated stone/peel and bake. In a wood-fired oven cook for 90–120 seconds, rotating as needed for even charring. In a home oven at 500–550°F, bake for 7–10 minutes or until crust is puffed and charred in spots and cheese is melted and bubbling. Watch closely to avoid burning.

Add fresh basil and finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright. Drizzle about 1 tablespoon EVOO over the top and sprinkle 1/4 tsp finishing sea salt evenly.

Slice and serve

Let pizza rest 1 minute, then slice into 6–8 wedges and serve hot. Repeat assembly and bake steps with remaining dough and ingredients.