Prepare the Dough: Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes. Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough. Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Preheat the Oven: If using a pizza stone, place it in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza: Stretch the dough into a 12-inch circle on a floured surface or parchment paper. Spread tomato sauce over the dough, leaving a border for the crust. Add mozzarella cheese, then arrange the spicy salami slices evenly on top. Sprinkle with red chili flakes according to your heat preference.
Bake the Pizza: Transfer the pizza (on parchment if using) to the oven or preheated stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Garnish and Serve: Remove from the oven, drizzle with a bit of olive oil, and garnish with fresh basil leaves. Slice and serve hot.
Ingredients
Perfect Wine Pairing:
To balance the spiciness of the Pizza Diavola, opt for a wine with a touch of sweetness, good acidity, and moderate alcohol. With its fruity notes and sparkling nature, a slightly chilled Lambrusco from Emilia-Romagna can cleanse the palate and complement the heat without overwhelming the flavors. Alternatively, a Primitivo or Zinfandel, with their fruity and slightly spicy profile, can also pair well, offering a robust complement to the bold flavors of the pizza.
Explore more in our
Italian Pizza Recipes guide
.
