Italian · Main · Medium
Diavola Pizza
Blistered crust, spicy salami, and a drizzle of hot honey. Sweet heat on the perfect chewy base.
The whole recipe in 60 seconds
Diavola Pizza, in 5 ideas
- A screaming hot oven is everything. Give the stone a full 45 minutes to heat.
- Less sauce is more. Too much makes the center soggy.
- Tear the mozzarella and let it drain a bit so it does not waterlog the pizza.
- Hot honey goes on after baking so it stays glossy and bright.
- Let the pizza rest 2 minutes before slicing so the cheese sets.
What you need
Ingredients
- 1 ball pizza dough (store bought or homemade)
- 1/2 cup crushed San Marzano tomatoes
- 1 garlic clove, minced
- 1 tsp olive oil, plus more for drizzling
- 1/2 tsp salt
- 6 oz fresh mozzarella, torn
- 3 oz spicy salami, thinly sliced
- 1/2 tsp red pepper flakes
- 2 tbsp hot honey
- Fresh basil leaves
- Semolina or flour, for dusting
How to make it
Directions
- Place a pizza stone or steel in the oven and heat to the hottest setting, 500 to 550 F, for at least 45 minutes.
- Stir the tomatoes, garlic, olive oil, and salt into a quick sauce. No cooking needed.
- Stretch the dough on a floured peel to a 12 inch round.
- Spread a thin layer of sauce, leaving a 1 inch border. Scatter the mozzarella and salami.
- Launch onto the hot stone. Bake 7 to 10 minutes until the crust is puffed and charred in spots.
- Finish with red pepper flakes, a drizzle of hot honey, basil, and olive oil.
Store bought dough from the deli section works great and costs a couple of dollars. No shame in it.