Diavola Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 7–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low for 5–7 minutes). If dough is sticky, add up to 2 tablespoons additional flour.

First rise

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

Shape

Punch down dough and divide into two equal portions for two 10–12 inch pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each portion into a 10–12 inch circle on a lightly floured surface.

While the dough rises, make the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt, and black pepper. Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven does not reach 500°F, preheat to its highest setting.

Assemble

Lightly brush stretched dough edges with a little olive oil. Spread a thin layer (about 1/2 cup) of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border. Distribute torn or shredded mozzarella evenly. Arrange spicy salami slices over the cheese, scatter thin red onion slices, and place thin slices of fresh red chili where you want extra heat. Sprinkle grated Parmesan and red pepper flakes evenly.

Bake

Transfer pizza to the preheated stone or baking sheet (use a well-floured peel or an inverted sheet for easier transfer). Bake for 8–12 minutes at 500°F, until crust is blistered and golden and cheese is melted and bubbling. Oven times vary—watch for a nicely colored crust.

Finish

Remove pizza from oven. Drizzle with 1 tbsp extra virgin olive oil, scatter fresh basil leaves on top, and let rest 2–3 minutes. If you prefer extra heat, add a few more red pepper flakes or a few thin slices of fresh chili to taste.

Slice & serve

Slice into 6–8 pieces and serve hot.