Photograph of the finished Pizza diavola

Italy · Pizza Diavola salami cay

Pizza diavola

40 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Dry yeast Dry yeast 0.1 oz
  • Photograph of Thick tomato passata Thick tomato passata 1 ⅓ cups
  • Photograph of Mozzarella Mozzarella 11.3 oz
  • Photograph of Spicy salami sausage Spicy salami sausage 7.1 oz
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Italian basil Italian basil 1.1 oz
  • Photograph of Olive oil Olive oil ¼ cup

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.

Start cooking