Devil Pizza Recipe

Bring dough to room temperature

Remove the pizza dough from the refrigerator and let it sit at room temperature for 20–30 minutes so it becomes easier to stretch.

Preheat oven

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it and set aside.

Lightly flour a work surface with the 2 tbs all-purpose flour. Divide the dough into 6 equal portions for mini pizzas (yields about 6 minis). Keep unused portions covered with a towel so they don't dry out.

Take one dough ball and, using your fingers or a rolling pin, gently press and stretch it into a round about 4–5 inches (10–12 cm) across. Repeat for all dough balls. Brush the tops lightly with olive oil (reserve remaining oil for the pan).

In a small bowl, mix the 3 tbs tomato pizza sauce with the 1 tsp tomato paste (if using) until smooth. Stir in 1 tsp crushed red pepper flakes, 1 tsp dried oregano, 1 tsp garlic powder, 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust heat to preference.

Spread about 1/2 tablespoon to 3/4 tablespoon of the seasoned sauce evenly over each stretched dough round, leaving a 1/4-inch rim for the crust.

Divide the 2 cups shredded mozzarella evenly among the 6 mini crusts (about 1/3 cup per pizza). Sprinkle cheese to cover the sauce but avoid overloading to ensure even cooking.

Place 4 pepperoni slices on each mini pizza in a single layer. If you prefer the pepperoni edges crisped and slightly curled (classic 'devil' look), place them on top of the cheese; for flatter pepperoni, tuck them slightly under the cheese.

Lightly sprinkle about 1/3 teaspoon grated parmesan over each pizza for extra umami.

Arrange the mini pizzas on the preheated pizza stone or prepared baking sheet, leaving small gaps between them. If using a baking sheet, brush it with a little olive oil first to help crisp the bottoms.

Bake in the preheated oven at 475°F (245°C) for 8–11 minutes. Rotate the baking sheet halfway through to ensure even browning. Bake until the crust is golden at the edges, cheese is melted and bubbling, and pepperoni edges are slightly crisp.

Remove from oven and let cool for 1–2 minutes. If using, drizzle about 1/4 teaspoon of hot honey or a few drops of chili oil over each pizza for a sweet-spicy finish.

Garnish with fresh basil leaves (one or two per mini) and a final light dusting of grated parmesan. Serve immediately.