Pizza Diablo Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the water and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 7–10 minutes. Alternatively, knead in a stand mixer with a dough hook for 5–7 minutes.

Form dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a towel, and let rise at room temperature until doubled, about 60–90 minutes. For more flavor, refrigerate 8–24 hours (bring back to room temp before shaping).

While the dough rises, prepare the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds.

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

Reduce heat to low and simmer, uncovered, 12–15 minutes to slightly thicken and concentrate flavors. Taste and adjust salt or red pepper flakes if you want it hotter. Remove from heat and let cool to room temperature before using on the pizza.

Preheat oven: Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use that and preheat similarly.

Prepare work surface: Lightly dust a pizza peel or an additional inverted baking sheet with cornmeal or semolina to prevent sticking.

Shape dough: Punch down the risen dough and turn it onto a lightly floured surface. Press and stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. Aim for about 1/8–1/4 inch thickness across the center.

Sauce and cheese: Spoon about 3/4 cup of the cooled tomato sauce onto the stretched dough. Spread with the back of the spoon in a thin, even layer leaving a 1/2-inch border. Tear or arrange the fresh mozzarella slices evenly over the sauce (leave some small gaps so the sauce can bubble through).

Add pepperoni and chilies: Distribute the pepperoni slices evenly over the cheese. Scatter the thinly sliced fresh red chilies across the pizza (include seeds for more heat, remove for milder). If using pickled jalapeños or chili rings, scatter them sparingly to taste.

Finish before baking: Drizzle 1 tablespoon olive oil lightly over the toppings and brush the exposed crust with the 1 tablespoon olive oil reserved for brushing. Optionally sprinkle 1/2 teaspoon crushed red pepper flakes evenly over the pizza for extra heat.

Bake: Use the cornmeal-dusted peel to transfer the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is blistered and golden and the cheese is melted and bubbling with small brown spots, 8–12 minutes depending on oven and stone temperature.

Finish and rest: Remove pizza from oven and immediately scatter fresh basil leaves over the top and grate 1 tablespoon Parmigiano-Reggiano if using. Let rest 2–3 minutes to set before slicing.

Slice and serve: Slice into 6–8 slices. Serve with extra crushed red pepper flakes on the side. Enjoy while hot.