Diavola Recipe
San Marzano tomato sauce, mozzarella, hot sopressata, hot peppers, red onions, black olives
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Ingredients
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Sauce
Toppings
Dough
Method
Dough Preparation
- 1
Activate Yeast
In a bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 6
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch pizza round.
- 7
Add Sauce
Spread the San Marzano tomato sauce evenly over the rolled-out dough, leaving a small border around the edges.
- 8
Add Cheese and Toppings
Sprinkle the shredded mozzarella cheese over the sauce. Then, evenly distribute the sliced hot sopressata, hot peppers, red onions, and black olives on top.
- 9
Bake Pizza
Carefully transfer the pizza to the hot pizza stone or a baking sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.
- 10
Slice and Serve
Remove the pizza from the oven, let it cool for a minute, then slice and serve hot.
