Diavola Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water and sugar or honey, then sprinkle yeast over the surface. Let sit 5–8 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well, add yeast mixture and olive oil and mix with a spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes). The dough should be slightly tacky but not sticky; add small dustings of flour if excessively sticky.

First rise

Form dough into a ball, coat lightly with olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and proof

Punch down the dough, divide into two equal portions, shape each into a tight ball. Place on a lightly floured tray, cover and let rest 30–45 minutes to relax the gluten before shaping.

Warm olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, red pepper flakes, salt and pepper. Simmer gently 8–10 minutes to slightly reduce and concentrate flavors. Taste and adjust salt or pepper. Remove from heat and let cool slightly before using.

Preheat

Place a pizza stone or heavy steel in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel/stone and a broiler, get it very hot.

Shape dough

On a floured surface dusted with cornmeal, take one dough ball and press from center out with your fingers, leaving a slightly thicker rim. Stretch to about 12-inch diameter using your hands or a rolling pin—avoid overworking the rim to keep it airy.

Sauce and cheese

Place stretched dough on a pizza peel or inverted baking sheet dusted with cornmeal. Spoon ~1/2 cup of tomato sauce onto the center and spread thinly, leaving a 1/2- to 3/4-inch border. Distribute half of the fiore di latte (about 4 oz) evenly in small pieces so it melts uniformly.

Add soppressata

Arrange 3 slices of soppressata over the cheese on each pizza. If you prefer extra crispiness, briefly place the soppressata under the broiler or on the hot stone for 30–45 seconds before adding to release some fat and intensify flavor.

Slide the assembled pizza onto the hot stone/steel. Bake 6–8 minutes at 500–550°F, or until the crust is blistered and charred in spots and the cheese is bubbling. If your oven struggles to brown the top, move pizza to the top rack and broil 30–60 seconds watching carefully to avoid burning.

Remove pizza from oven and let rest 1–2 minutes on the peel or cooling rack.

Make hot honey

While the pizza bakes, combine honey and red pepper flakes in a small saucepan over low heat. Warm gently for 2–3 minutes to infuse the honey (do not boil). Stir in apple cider vinegar and salt, then remove from heat. Taste and adjust heat by adding more red pepper flakes if desired. Keep warm or room temperature for drizzling.

After baking, scatter fresh basil leaves over the pizza and drizzle lightly with olive oil. Spoon or drizzle hot honey evenly over the soppressata and cheese to taste (start with 1–2 tsp per pizza and increase if desired). If using, grate a small amount of Parmesan or Pecorino over the top. Slice and serve immediately.