📝 About This Recipe
Named for its 'devilish' heat, Pizza Diavola is a fiery masterpiece originating from the heart of Southern Italy. This iconic pie features a blistered, airy crust topped with vibrant San Marzano tomatoes, creamy mozzarella di bufala, and spicy Salame Piccante. It is the perfect balance of smoky, spicy, and savory flavors that will transport your kitchen straight to the streets of Naples.
🥗 Ingredients
The Perfect Pizza Dough
- 600 grams Tipo 00 Flour (High protein, finely milled Italian flour)
- 390 ml Warm Water (Approximately 95°F (35°C))
- 18 grams Fine Sea Salt (Trapani or Maldon preferred)
- 1 gram Active Dry Yeast (About 1/4 teaspoon)
The Fiery Toppings
- 400 grams San Marzano Canned Tomatoes (Crushed by hand or food mill)
- 250 grams Fresh Mozzarella di Bufala (Drained and torn into bite-sized pieces)
- 150 grams Salame Piccante or Soppressata (Thinly sliced)
- 1/2 cup Pitted Kalamata or Gaeta Olives (Sliced)
- 1-2 pieces Fresh Red Chilies (Thinly sliced (optional for extra heat))
- 2 tablespoons Extra Virgin Olive Oil (High quality for drizzling)
- 10-12 pieces Fresh Basil Leaves (Hand-torn)
- 30 grams Pecorino Romano (Finely grated)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the sea salt and yeast into the warm water. Gradually add the Tipo 00 flour, mixing by hand until a shaggy dough forms.
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2
Turn the dough onto a lightly floured surface and knead for 10-12 minutes until the dough is smooth, elastic, and reaches an internal temperature of about 75°F (24°C).
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3
Cover the dough with a damp cloth and let it rest for 2 hours at room temperature. Afterward, divide the dough into 4 equal balls (approx. 250g each).
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4
Place the dough balls in a lidded container and refrigerate for 24 hours. This slow fermentation is the secret to a complex flavor and light texture.
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5
Remove the dough from the fridge 2 hours before baking to reach room temperature. Preheat your oven with a pizza stone or steel inside to its highest possible setting (500°F-550°F or higher).
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6
Prepare the sauce by hand-crushing the San Marzano tomatoes in a bowl. Add a pinch of salt—do not cook the sauce beforehand; it will cook on the pizza.
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7
On a floured surface, gently press a dough ball from the center outward to create a 12-inch circle, leaving a 1-inch raised border (the cornicione).
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8
Spread a thin layer of the tomato sauce over the base, leaving the border bare.
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9
Distribute the mozzarella pieces evenly, then layer on the spicy salame, sliced olives, and fresh chilies.
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10
Sprinkle with a little Pecorino Romano and a drizzle of extra virgin olive oil.
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11
Slide the pizza onto the preheated stone using a pizza peel. Bake for 7-10 minutes (in a home oven) or 90 seconds (in a wood-fired oven) until the crust is charred and the cheese is bubbling.
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12
Remove from the oven, garnish immediately with fresh basil leaves, and let rest for 1 minute before slicing.
💡 Chef's Tips
Always drain your fresh mozzarella in a sieve for at least an hour before using to prevent a soggy pizza. Use a high-quality 'Salame Piccante'—if you can't find it, a spicy Pepperoni or Nduja works beautifully. Avoid rolling pins; stretching the dough by hand preserves the air bubbles created during fermentation. If using a home oven, set it to 'Broil' for the last 2 minutes to achieve those beautiful leopard spots on the crust. Don't over-sauce; 2-3 tablespoons is plenty for a 12-inch Neapolitan style pizza.
🍽️ Serving Suggestions
Pair with a cold, crisp Italian Lager or a glass of dry Lambrusco to cut through the heat. Serve with a side of hot honey for drizzling over the crust. A simple arugula salad with lemon vinaigrette provides a refreshing contrast to the spicy salame. Offer a small bowl of chili-infused olive oil on the side for those who want an extra kick. Finish the meal with a classic citrus granita to cleanse the palate.