Diavola Recipe

Activate yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp), and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour (3 cups) and salt (1 tsp). Make a well, add foamy yeast mixture and olive oil (2 tbs). Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

First rise

Lightly oil a bowl, place dough inside, 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 transfer to a floured surface. For one 12–14-inch pizza, shape dough into a round and use your hands or a rolling pin to stretch to desired thickness. Let rest 10 minutes if it resists stretching.

Prepare aromatics

Peel and mince garlic (2 cloves).

Cook sauce

In a small saucepan, heat olive oil (1 tbs) over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes (1 cup), tomato paste (2 tbs), dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), and black pepper (1 tsp). Stir to combine and simmer gently 8–10 minutes to thicken. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading.

Preheat oven and prepare peel/pan

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet, lightly oil it or use parchment.

Prepare toppings

Thinly slice soppressata (6 slices) and salami (6 slices). Thinly slice red bell pepper (1 cup), fennel bulb (1 cup) and mushrooms (1 cup). Pit and halve olives (1 cup). Shred mozzarella (2 cups).

Assemble pizza

Lightly dust your peel or baking sheet with flour or cornmeal. Place stretched dough on it. Spread sauce evenly over the dough, leaving a 1/2–3/4-inch border for the crust. Sprinkle shredded mozzarella evenly. Distribute soppressata and salami slices across the pizza. Arrange bell pepper, fennel slices, mushrooms, and olives over the meats. Sprinkle red pepper flakes (1 tsp) and freshly ground black pepper (1/2 tsp) across the top. Drizzle olive oil (1 tbs) over everything.

Bake

Slide pizza onto the preheated stone or place baking sheet in oven. Bake at 500°F (260°C) for 10–12 minutes, or until crust is golden and cheese is bubbling and slightly browned. Rotate halfway through baking for even color.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Garnish with chopped fennel fronds (1 tbs). Slice and serve hot.