Dracula Diavola Recipe

Activate yeast and mix

In a small bowl, sprinkle the active dry yeast and sugar (or honey) over the warm water. Let sit 5–8 minutes until foamy. In a large mixing bowl combine the flour and fine sea salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon extra-virgin olive oil.

Knead dough

Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface. Knead by hand for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). If dough is sticky, add flour 1 tablespoon at a time.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

Divide and rest

Punch dough down, divide into two equal portions for two 12-inch pizzas (or keep as one for a thicker crust). Shape into tight balls, lightly oil, cover, and rest 20–30 minutes to relax the gluten before shaping.

Prepare garlic-tomato sauce

While dough rises, prepare the sauce. In a bowl combine crushed tomatoes, minced garlic, tomato paste, dried oregano, red pepper flakes, salt and black pepper. Stir until smooth and taste; adjust seasoning. For a smoother, roasted flavor, simmer gently in a small saucepan over low heat 8–10 minutes and cool slightly.

Preheat oven

Preheat your oven as hot as possible (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating at least 45 minutes. If using a baking sheet, lightly oil it and preheat the oven to 475°F (245°C).

Shape the crust

On a lightly floured surface, press and stretch one dough ball into a roughly 12-inch round, leaving a slightly thicker rim to form the crust. Transfer to a pizza peel dusted with semolina or a prepared baking sheet.

Assemble pizza

Spread 1/2 cup of the prepared garlic-tomato sauce over the stretched dough, leaving the outer 1/2–3/4 inch rim bare. Scatter 1 cup shredded mozzarella evenly, then add 1/4 cup sliced provolone. Arrange 6–7 slices of spicy Calabrese (diavola) salami across the pizza, leaving small gaps to create a striking pattern. Add halved black olives and roasted red pepper strips evenly. Distribute the thinly sliced pickled or roasted garlic cloves over the top.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 9–12 minutes at 500°F (260°C) or 12–15 minutes at 475°F (245°C), until the crust is blistered and golden and the cheese is bubbling and slightly browned. Rotate halfway if your oven has hot spots.

Finish and rest

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle with 1 tablespoon extra-virgin olive oil and optional crushed red chili oil or a light smear of calabrian chili paste for extra heat. Let rest 2–3 minutes so cheeses set slightly.

Before slicing, sprinkle grated pecorino romano or parmigiano across the pizza and scatter fresh oregano or microgreens if using. Slice into 6–8 slices and serve hot. Store any leftovers in the refrigerator in an airtight container for up to 2 days; reheat in a hot oven or skillet to preserve crispness.