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Pizza Diavola (Spicy Salami Pizza)

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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Pizza diavola, or "devil pizza", is the spicy pizza of Italian pizzerias: tomato sauce, mozzarella and slices of spicy salami, often with chili. The salami is usually a hot, paprika or chili-spiced variety, such as the spicy salami of Calabria in southern Italy. It is similar to American pepperoni pizza but with more heat and a more rustic flavor.

Learn more about salami, prosciutto and cooked ham.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and pizzeria.

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Photo credits: Photo 1: Shuaizhi Tian on Pexels; Photo 2: Victor Miyata on Pexels; Photo 3: Mariya Muschard on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 20 mins
Cook Time 10 mins
Rest Time 90 mins
Total Time 2 hrs
Cooking Method:
Cuisine:
Courses: ,
Servings: 4
Description
Pizza diavola: a spicy Italian pizza with tomato, mozzarella, hot salami and chili flakes. Ready in about 2 hours.
Ingredients
    For the dough (makes 2 pizzas of about 30 cm / 12 in)
  • 3 cups bread flour (about 375 g, plus extra for dusting)
  • 1 tsp instant yeast
  • 2 tsp salt
  • 1 1/4 cups lukewarm water (about 300 ml)
  • 1 tbsp extra-virgin olive oil
    • For the topping
  • 1/2 cup crushed tomatoes (about 120 g, seasoned with salt and a pinch of oregano)
  • 150 g fresh mozzarella (about 5 oz, torn or sliced)
  • 80 g spicy salami (about 3 oz, thinly sliced)
  • 1/2 tsp red chili flakes (adjust to taste)
  • 1 tsp dried oregano
  • 1 tbsp extra-virgin olive oil (to finish)
Instructions
  1. 1
    Mix the flour, yeast and salt in a large bowl. Add the lukewarm water and olive oil and stir until a shaggy dough forms.
  2. 2
    Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
  3. 3
    Preheat the oven to its highest setting, at least 250 C / 480 F, with a pizza stone or an upside-down baking tray on the middle rack for at least 30 minutes. Be careful, the oven and tray are extremely hot.
  4. 4
    Divide the dough into 2 balls. On a floured surface, stretch or roll each into a round about 30 cm / 12 in across.
  5. 5
    Place each round on parchment paper. Spread with the seasoned crushed tomatoes, leaving a border.
  6. 6
    Top with the mozzarella and salami slices, then sprinkle with chili flakes and oregano.
  7. 7
    Slide onto the hot stone or tray and bake for 8 to 10 minutes until the crust is golden and the salami edges are crisp.
  8. 8
    Drizzle with olive oil and serve immediately.
Note
Choose a spicy Italian salami if you can, and slice it thin so it crisps. Contains pork (if the salami is pork), wheat gluten and milk. Cured meats are high in salt. Use oven mitts, the oven and tray are extremely hot.
Read it online: https://culinary-artisan.com/recipe/pizza-diavola/