Pizza Diavola Recipe
Diavola
Equipment
- Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Baking sheet or pizza stone
- Oven
- Ladle
- Sharp knife
Ingredients
- Ingredients
- For the Dough:
- 2 ½ cups 300g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet 7g instant yeast
- ¾ cup 180ml warm water
- 2 tbsp olive oil
- For the Toppings:
- 1 cup 240ml pomodoro sauce (store-bought or homemade)
- 2 cups 200g shredded mozzarella cheese
- 100 g salame piccante pepperoni, thinly sliced
- 1 tsp dried oregano optional
- A pinch of red chili flakes optional, for extra spice
Instructions
- Step-by-Step Instructions
- Step 1: Make the Dough
- In a large mixing bowl, combine flour, salt, and sugar.
- Add the yeast to the warm water, letting it sit for 5 minutes until frothy.
- Mix the yeast water and olive oil into the dry ingredients. Stir until a sticky dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until it doubles in size.
- Step 2: Preheat the Oven
- Preheat your oven to 250°C (480°F). Place a pizza stone in the oven if using, or prepare a baking sheet with parchment paper.
- Step 3: Shape the Dough
- Punch down the risen dough and transfer it to a floured surface.
- Roll it out into a 12-inch round, about ¼-inch thick.
- Transfer the dough to the prepared baking sheet or a pizza peel if using a stone.
- Step 4: Add the Toppings
- Spread a thin, even layer of pomodoro sauce over the dough using a ladle.
- Sprinkle the shredded mozzarella cheese generously over the sauce.
- Arrange the salame piccante slices evenly across the pizza.
- Add a pinch of oregano or chili flakes if you want more flavor.
- Step 5: Bake the Pizza
- Transfer the pizza to the preheated oven (or onto the stone).
- Bake for 8-10 minutes or until the crust is golden and crispy, and the cheese is melted and bubbling.
- Step 6: Serve
- Let the pizza cool for 2-3 minutes before slicing. Serve hot and enjoy!
- Variations, Tips, and Substitutions
- Mild Version: Substitute the salame piccante with mild salami or cooked ham for a less spicy option.
- Vegetarian: Replace salame piccante with sliced mushrooms, olives, or roasted red peppers.
- Gluten-Free: Use a gluten-free pizza dough mix.
- Cheese Options: Try using smoked mozzarella or provolone for a twist in flavor.
- Extra Crispy Crust: Pre-bake the dough for 3 minutes before adding toppings
If you love pizza with a kick, then Pizza Diavola is the perfect treat. With its spicy salame piccante (pepperoni) topping, gooey mozzarella, and rich pomodoro sauce, it’s a delicious blend of Italian flavors. From my own personal experience, creating this pizza is as enjoyable as eating it. Let me show you how I make Pizza Diavola, step by step, so you can bring this pizzeria favorite to your table.
Notes on What to Expect When Making Pizza Diavola
- Dough Preparation:
- If this is your first time making pizza dough, expect the kneading process to be a bit sticky initially, but it will become smoother as you work it. Patience is key.
- The dough will need time to rise, so plan accordingly this step is crucial for achieving a light, airy crust.
- Toppings:
- The pomodoro sauce should be smooth and well-seasoned; its tangy-sweet flavor balances the spiciness of the salame piccante.
- The mozzarella cheese melts into a creamy layer, holding everything together. Ensure it’s evenly spread for the best results.
- Salame piccante delivers the heat! As it cooks, it releases flavorful oils that infuse the cheese and sauce.
- Baking Process:
- The pizza bakes quickly at a high temperature. Keep an eye on it to prevent overcooking or burning, especially the crust edges.
- A pizza stone or preheated baking sheet helps achieve a crispy base, but even without one, a regular baking tray will still yield good results.
- Flavor Profile:
- Expect bold flavors: the spicy kick from the salame, creamy richness from the mozzarella, and the slightly sweet tang of the sauce.
- The crust should be crispy on the outside, soft and chewy inside.
- Presentation:
- Once baked, the Pizza Diavola looks vibrant with its red sauce, golden cheese, and dark red salame slices. It’s visually appealing and perfect for sharing!
- Effort and Satisfaction:
- While making pizza from scratch involves multiple steps, it’s an incredibly rewarding experience. The aroma of freshly baked dough and bubbling cheese is worth the effort!
Feel free to make adjustments to suit your taste, and don’t stress over perfection practice makes perfect. Every pizza tells its own delicious story! 🍕
Recipe Overview
- Cuisine: Italian
- Course: Main Dish
- Prep Time: 15 minutes (plus 1.5 hours dough rising)
- Cook Time: 10 minutes
- Time to Stand: 10 minutes
- Total Time: 2 hours
- Ease of Cooking: Moderate
- Servings: 4
- Calories: ~300 kcal per slice
- Cost of Ingredients: Moderate
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Baking sheet or pizza stone
- Oven
- Ladle
- Sharp knife
- > Go here to buy the must-have equipment and ingredients for creating a Savory # Pizza Diavola now.
Ingredients
For the Dough:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) instant yeast
- ¾ cup (180ml) warm water
- 2 tbsp olive oil
For the Toppings:
- 1 cup (240ml) pomodoro sauce (store-bought or homemade)
- 2 cups (200g) shredded mozzarella cheese
- 100g salame piccante (pepperoni), thinly sliced
- 1 tsp dried oregano (optional)
- A pinch of red chili flakes (optional, for extra spice)
- > Go here to buy the must-have equipment and ingredients for creating a Savory # Pizza Diavola now.
Step-by-Step Instructions
Step 1: Make the Dough
- In a large mixing bowl, combine flour, salt, and sugar.
- Add the yeast to the warm water, letting it sit for 5 minutes until frothy.
- Mix the yeast water and olive oil into the dry ingredients. Stir until a sticky dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until it doubles in size.
Step 2: Preheat the Oven
- Preheat your oven to 250°C (480°F). Place a pizza stone in the oven if using, or prepare a baking sheet with parchment paper.
Step 3: Shape the Dough
- Punch down the risen dough and transfer it to a floured surface.
- Roll it out into a 12-inch round, about ¼-inch thick.
- Transfer the dough to the prepared baking sheet or a pizza peel if using a stone.
Step 4: Add the Toppings
- Spread a thin, even layer of pomodoro sauce over the dough using a ladle.
- Sprinkle the shredded mozzarella cheese generously over the sauce.
- Arrange the salame piccante slices evenly across the pizza.
- Add a pinch of oregano or chili flakes if you want more flavor.
Step 5: Bake the Pizza
- Transfer the pizza to the preheated oven (or onto the stone).
- Bake for 8-10 minutes or until the crust is golden and crispy, and the cheese is melted and bubbling.
Step 6: Serve
- Let the pizza cool for 2-3 minutes before slicing. Serve hot and enjoy!
Variations, Tips, and Substitutions
- Mild Version: Substitute the salame piccante with mild salami or cooked ham for a less spicy option.
- Vegetarian: Replace salame piccante with sliced mushrooms, olives, or roasted red peppers.
- Gluten-Free: Use a gluten-free pizza dough mix.
- Cheese Options: Try using smoked mozzarella or provolone for a twist in flavor.
- Extra Crispy Crust: Pre-bake the dough for 3 minutes before adding toppings.
- > Go here to buy the must-have equipment and ingredients for creating a Savory # Pizza Diavola now.
Nutritional Information (Per Slice)
- Calories: 300 kcal
- Protein: 12g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 2g
Notes on What to Expect
Expect a crispy crust with a chewy interior, melted cheese with a slight stretch, and a spicy kick from the salame piccante. The pomodoro sauce balances the heat with its tangy sweetness, creating the perfect harmony of flavors.
Closing
I hope this guide has made creating Pizza Diavola seem a little less daunting. Have you tried making this spicy Italian classic before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your experience or ask any questions! 😊
Here is the image of Pizza Diavola served on a white plate on a clean white table. It beautifully highlights the golden crust, melted mozzarella, and spicy salame piccante. Enjoy.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
