Pizza diavola

Method

1. 1 Let the dough rest in the refrigerator for 8 hours, then stretch it by hand into a thin base, leaving a thick edge.
2. 2 Spread tomato sauce over the mixture, then sprinkle with drained mozzarella.
3. 3 Arrange slices of spicy salami evenly over the bread; the salami fat will melt and create the characteristic red puddles.
4. 4 Sprinkle crushed dried chili peppers on top.
5. 5 Bake at the highest temperature for 7 minutes, then sprinkle with fresh Italian basil upon removal from the oven.

With an appliance

• Charcoal grill 35 min

  Replace step 5: Place the pizza on a hot stone 12 cm away from the glowing charcoal, cover, and bake for 5 minutes, rotating the pizza at minute 2. Salami fat absorbs the smoky flavor and sears the edges faster than a conventional oven, but avoid flames flare up from underneath the pizza.