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Diavola (Spicy Salami) Pizza Recipe

Diavola (Spicy Salami) Pizza Recipe

Master the art of making authentic homemade Diavola pizza with this best easy baking recipe. The secret to this spicy Italian classic lies in the perfect balance of fiery salami, stretchy mozzarella, and a crisp yet chewy crust. Learn how to achieve pizzeria-quality results in your home oven!
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
15 mins
Serves:
2 pizzas (8 slices each)
An overhead shot of a rustic Diavola pizza with perfectly charred edges on a crisp, thin crust. Vibrant red tomato sauce peeks through pools of melted mozzarella that stretches with each slice lifted. Circles of spicy salami curl slightly at the edges where they've crisped during baking, their deep red color intensified by the heat. Flecks of red chili flakes and fresh green basil leaves provide striking color contrast against the cheese. The pizza rests on a wooden peel dusted with semolina, with soft natural light highlighting the glistening olive oil drizzle and creating shadows that emphasize the pizza's texture. In the background, a glass of red wine and scattered fresh ingredients suggest a rustic Italian kitchen atmosphere.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g strong bread flour (type 00 if available)</li> <li class="ingredients-single-item">7g active dry yeast (1 packet)</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">325ml lukewarm water</li> <li class="ingredients-single-item">15ml olive oil, plus extra for drizzling</li> <li class="ingredients-single-item">Semolina or cornmeal for dusting</li> <li class="ingredients-single-item">300g tomato sauce (passata or crushed San Marzano tomatoes)</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">400g mozzarella cheese, shredded or thinly sliced</li> <li class="ingredients-single-item">150g spicy salami (Ventricina, Soppressata, or Calabrese), thinly sliced</li> <li class="ingredients-single-item">1-2 tsp red chili flakes (adjust to taste)</li> <li class="ingredients-single-item">Fresh basil leaves for garnish</li> <li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or steel (alternatively, an inverted baking sheet)</li> <li class="equipment-single-item">Pizza peel or rimless baking sheet</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Kitchen thermometer</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl or stand mixer, combine the flour and salt. In a separate small bowl, dissolve the yeast in lukewarm water (about 35°C/95°F - warm but not hot, as excessive heat will kill the yeast). Let it sit for 5-10 minutes until foamy, which indicates the yeast is active and ready. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Mix slowly until a shaggy dough forms, then knead by hand on a floured surface (or with dough hook on medium-low speed) for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky - it should clean the sides of the bowl when using a mixer. This extended kneading develops gluten, giving your crust its characteristic chew. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Shape the dough into a tight ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp cloth. Allow it to rise in a warm place (around 24°C/75°F) for 1.5-2 hours, or until doubled in size. The slow rise develops flavor in your dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough rises, prepare your sauce by combining the tomato sauce with minced garlic, dried oregano, a pinch of salt, and freshly ground black pepper. Let it sit at room temperature to allow the flavors to meld together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place your pizza stone or steel in the oven and preheat to the highest possible temperature (ideally 250-275°C/475-525°F) for at least 45 minutes. The preheated surface will instantly start cooking the bottom of your pizza, replicating the intense heat of a professional pizza oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> After the dough has risen, gently punch it down to release air bubbles. Divide the dough in half and form two tight balls. Cover and let rest for 20 minutes. This final rest makes the dough more pliable and easier to shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> On a lightly floured surface, stretch or roll one dough ball into a 30cm/12-inch circle, keeping the edges slightly thicker than the middle. Work from the center outward, using your knuckles or palm to gently stretch the dough, rotating it as you go. Avoid using a rolling pin if possible as it can push out the air bubbles that create a beautiful texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Sprinkle cornmeal or semolina onto your pizza peel to prevent sticking, then transfer the stretched dough onto it. Give the peel a gentle shake to ensure the dough moves freely and isn't sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Working quickly, spread half the sauce in a thin layer over the dough, leaving a 2cm border for the crust. Top with half the mozzarella, half the salami slices arranged evenly, and a sprinkle of chili flakes. Less is more with toppings - overcrowding will prevent proper cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> With a quick jerking motion, slide the pizza from the peel onto the preheated stone or steel. Bake for 8-10 minutes until the crust is golden brown with charred spots, the cheese is bubbling, and the salami edges are crispy. Look for leopard spotting on the crust - small charred bubbles that indicate perfect cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove the pizza using the peel and immediately drizzle with a little olive oil. Let it cool for 1-2 minutes before slicing to allow the cheese to set slightly. Garnish with fresh basil leaves. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Repeat steps 7-11 with the second dough ball and remaining ingredients. Enjoy your Diavola pizza while it's hot and the cheese is at its most stretchy! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Diavola (Spicy Salami) Pizza?

Traditional Diavola pizza requires strong bread flour, yeast, salt, olive oil, tomato sauce, garlic, oregano, mozzarella cheese, spicy salami (such as Ventricina or Calabrese), red chili flakes, and fresh basil. The combination delivers the perfect balance of heat and savory flavors.

How to cook Diavola (Spicy Salami) Pizza at home?

Learn how to cook Diavola (Spicy Salami) Pizza by preparing a stretchy pizza dough that rises for 2 hours, then topping it with zesty tomato sauce, mozzarella, and spicy salami. Bake on a preheated pizza stone at the highest temperature your oven reaches (ideally 250-275°C) for 8-10 minutes until the crust develops leopard spotting and the cheese bubbles.

Why does my homemade pizza dough need such a long rising time?

The extended 1.5-2 hour rising time allows for proper fermentation, developing complex flavours and improving texture. This slow rise creates tiny air pockets that transform into the signature bubbles in the crust when baked at high temperatures, giving your pizza that authentic artisanal quality.

How can I get my pizza crust crispy like a professional pizzeria?

For restaurant-quality crispy crust, use a pizza stone or steel preheated at maximum temperature for at least 45 minutes. Stretch your dough thin in the middle (but not the edges), use minimal sauce to prevent sogginess, and avoid overloading with toppings. The intense bottom heat mimics a wood-fired oven.

What's the best type of salami to use for an authentic spicy pizza?

The most authentic choices are Italian varieties like Ventricina, Calabrese or Soppressata, which offer the perfect balance of heat, fat, and flavour. These salamis crisp beautifully when baked and release their spicy oils into the cheese. Look for salami with visible chili flakes or black pepper for maximum heat.

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Cover and let rest for 20 minutes. This final rest makes the dough more pliable and easier to shape." }, { "@type": "HowToStep", "name": "Shape Dough", "text": "On a lightly floured surface, stretch or roll one dough ball into a 30cm/12-inch circle, keeping the edges slightly thicker than the middle. Work from the center outward, using your knuckles or palm to gently stretch the dough, rotating it as you go. Avoid using a rolling pin if possible as it can push out the air bubbles that create a beautiful texture." }, { "@type": "HowToStep", "name": "Transfer to Peel", "text": "Sprinkle cornmeal or semolina onto your pizza peel to prevent sticking, then transfer the stretched dough onto it. Give the peel a gentle shake to ensure the dough moves freely and isn't sticking." }, { "@type": "HowToStep", "name": "Add Toppings", "text": "Working quickly, spread half the sauce in a thin layer over the dough, leaving a 2cm border for the crust. 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Enjoy your Diavola pizza while it's hot and the cheese is at its most stretchy!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-05-10", "reviewBody": "Spiciest pizza I've ever made! The combination of the salami and chili flakes creates the perfect heat level without overwhelming the other flavors. My Italian grandmother would approve!", "name": "Authentic Spicy Goodness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-05-12", "reviewBody": "Better than our local pizzeria! I was skeptical about making pizza at home, but this recipe delivers restaurant-quality results. The dough is perfect - crispy outside with a chewy interior.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-05-15", "reviewBody": "Perfect weekend dinner project! Takes time but absolutely worth it. The detailed instructions about temperature and technique made all the difference. My family was impressed!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Jørgensen", "datePublished": "2024-05-17", "reviewBody": "The dough recipe is foolproof! I've tried many pizza dough recipes before but this one creates the perfect texture every time. The tips about proper kneading time and temperature are spot on.", "name": "Perfect Pizza Base", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luis Fernandez", "datePublished": "2024-05-19", "reviewBody": "Family fights over the last slice! The combination of spicy salami with the fresh basil is incredible. We've made this three weekends in a row and everyone still gets excited when I announce pizza night.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/diavola-spicy-salami-pizza-recipe" }
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