Diavola means the devil’s pie: salame piccante, sometimes ’nduja or chili oil, on a Neapolitan round. It is not American pepperoni. The heat should bloom in the fat, not from a packet of flakes alone.
Use a good spicy salami. Go easy — the oven concentrates it.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Crushed tomatoes, salted
- Fior di latte, torn and drained
- Spicy salami, thin
- Chili oil or Calabrian chili (optional)
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Galbani Fresh MozzarellaCheck Amazon.comToppings
Calabrian Chili PeppersCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 210
- Protein
- 9 g
- Carbohydrates
- 31 g
- Fat
- 5 g
- Sodium
- 500 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Galbani fresh mozzarella, Calabrian chili.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan dough: 500 g 00, 325 ml water, 13 g salt, 1 g yeast.
- 02Mix, knead, ball.
- 03Cold ferment 24 hours.
- 04Temper 2 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch, sauce, fior di latte, thin spicy salami.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 5–7 minutes until the salami cups and the rim spots.
- 03A few drops of chili oil if you want it louder.
Gas pizza oven
- 01Preheat on high, 425–455°C (800–850°F).
- 0260–90 seconds, turning.
- 03The salami should blister, not carbonize.
- 04Chili oil after if you like.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02The heat should bloom in the fat.
