Pizza Diavola Recipe

Activate and mix

In a small bowl, combine the warm water (about 38°C/100°F) with the active dry yeast and sugar. Stir and let sit 5–8 minutes until foamy. In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Make a well, add the foamy yeast mixture and olive oil. Mix by hand or on low speed until a rough dough forms, about 2–3 minutes.

Knead

Knead the dough on medium speed or by hand for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If dough feels too wet, sprinkle up to 1–2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Bulk rise

Form dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours or until doubled. For better flavor, refrigerate covered for 12–48 hours (cold fermentation).

Divide and rest

Turn the risen dough onto a lightly floured surface, divide into two equal pieces (about 350 g each if using scale), shape into tight balls, place on a floured tray, cover, and rest 30–60 minutes at room temperature before shaping.

Preheat

Position an oven rack near the top and place a pizza stone or heavy baking steel on it. Preheat the oven as high as it will go (250–300°C / 475–575°F) for at least 45 minutes to 1 hour so the stone/steel is thoroughly hot. If using a pizza oven, follow its preheat instructions.

Make the sauce while the dough is rising. Empty the canned tomatoes into a bowl and crush by hand or use a blender/immersion blender for a smoother texture. In a small saucepan, warm 15 ml olive oil over medium heat, add the minced garlic and sweep it for 30–45 seconds—do not brown. Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning. Allow to cool to room temperature before using (excess liquid will make the pizza soggy).

Prepare toppings

Thinly slice the spicy salami and red onion. Drain the fior di latte and tear into pieces roughly the size of a 1–1.5 inch (2–4 cm) patch so they melt evenly. Thinly slice the fresh red chili (remove seeds if you want less heat). If using, pick basil leaves and have the finishing olive oil ready.

Shape the dough

On a lightly floured surface, gently press and stretch one dough ball from the center outward to form an 11–12 inch round, leaving a slightly thicker rim for the crust. Avoid pressing out all the gas; a light airy rim gives a better crust. If dough resists, let it rest 5–10 minutes and continue. Dust a pizza peel or inverted baking sheet with semolina or cornmeal so the pizza will slide.

Sauce and cheese

Spread a thin, even layer of the cooled tomato sauce over the dough using the back of a spoon, leaving about a 1–1.5 cm border. Distribute the torn fior di latte evenly in small clusters — do not overload; less is better for even cooking.

Add spicy elements

Scatter the thin slices of spicy salami over the cheese, placing more towards the center so edges can crisp. Distribute the thin red onion slices evenly and scatter the sliced fresh red chili to your heat preference. If you like extra kick, sprinkle a light pinch of crushed red pepper flakes.

Bake

Quickly slide the pizza onto the preheated stone or steel. Bake at the maximum oven temperature for 6–10 minutes, rotating halfway if your oven is uneven, until the crust is blistered and golden and the cheese is melted and slightly browned in spots. Baking time will vary significantly with oven temperature and stone/steel heat—higher heat = shorter time (as low as 4–6 minutes in a 500–575°F oven).

Finish

Remove pizza from oven to a cutting board. Drizzle a little extra-virgin olive oil over the top, scatter fresh basil leaves if using, and let rest 1–2 minutes. Slice and serve immediately. Repeat assembly and baking with the second dough ball.

Serve hot. Leftover pizza can be refrigerated in an airtight container for up to 2 days and reheated in a hot oven or skillet until warmed and crust is crisp. Fresh dough can be stored in the refrigerator up to 48 hours before shaping; sauce keeps refrigerated for up to 4 days or frozen for 2–3 months.