Pizza Diablo Recipe

Activate yeast

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

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

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

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes. If short on time, let rise 45 minutes; for more flavor, refrigerate overnight (8–24 hours) and bring back to room temperature before shaping.

When risen, punch down the dough and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes before shaping.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add tomato paste and cook 1 minute, stirring, to deepen flavor.

Stir in crushed tomatoes, red pepper flakes, hot chile paste, dried oregano, salt, black pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and cook 8–12 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning: increase chile paste or red pepper flakes for more heat, or add a pinch more sugar if very acidic. Remove from heat and let cool slightly before using on dough.

Preheat oven to highest setting (500–550°F / 260–290°C) at least 30 minutes before baking. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and preheat as well.

Lightly dust a pizza peel or inverted baking sheet with cornmeal or semolina to prevent sticking.

On a floured surface, shape one portion of dough into a 12-inch round by pressing from center outward, stretching gently with your hands; leave a slightly thicker rim for the crust. Do not use a rolling pin if you want a lighter crust.

Spread about 0.5–0.75 cups of the cooled Tomato Diablo Sauce evenly over the dough, leaving a 1/2-inch border.

Distribute 4 oz (half of the fresh mozzarella) across the sauce in even pieces. Arrange 6 oz of pepperoni in a single layer over the cheese. Scatter half of the thinly sliced fresh chilies and 1 tablespoon pickled jalapeños if using. Sprinkle about 1 tablespoon grated Parmesan if desired.

Drizzle lightly with extra-virgin olive oil (about 1/2 tbsp) and slide the pizza onto the preheated stone or inverted sheet. Bake for 8–12 minutes, until crust is golden and cheese is bubbling and slightly browned in spots. Baking time will vary with oven temperature and stone presence.

Remove pizza from oven. Immediately scatter half of the basil leaves over the hot pizza. Let rest 1–2 minutes, then finish with a pinch of coarse salt and a grind of black pepper.

Repeat assembly and baking with remaining dough and toppings for the second pizza.

If you prefer extra heat, garnish with more fresh chilies or a drizzle of chili oil. Slice the pizza into 8 slices and serve hot.

Leftover pizza can be refrigerated up to 3 days; reheat in a hot skillet or oven to preserve crust crispness.