1️⃣ 300 g (10.5 oz) all-purpose flour 🌾
2️⃣ 180 ml (¾ cup) warm water 💧
3️⃣ 7 g (2 tsp) fresh yeast or 3 g (1 tsp) dry yeast 🍞
4️⃣ 1 tsp sugar
5️⃣ 1 tsp salt 🧂
6️⃣ 2 tbsp olive oil 🍶
7️⃣ 200 g (7 oz) mozzarella cheese 🧀
8️⃣ 120 g (4 oz) spicy salami (thinly sliced) 🌶️
9️⃣ 150 g (5 oz) tomato sauce 🍅
🔟 Fresh chili peppers (optional, sliced) 🌶️
11️⃣ A handful of fresh basil leaves 🌿
Pizza alla Diavola is one of Italy’s boldest creations: a thin, crisp crust topped with melted mozzarella, spicy salami, and chili peppers. 🌶️ Born as a variation of the classic Neapolitan pizza, it has become a favorite for those who love strong, fiery flavors. Perfect for cozy nights, gatherings with friends, or whenever you crave a spicy twist on tradition. 🍕✨
🥣 Large mixing bowl
⚖️ Kitchen scale (recommended for accuracy)
🥄 Measuring spoons & cups
🥖 Dough scraper / bench scraper
🍞 Wooden spoon or spatula (or stand mixer with dough hook)
🔁 Clean kitchen towel (damp) or plastic wrap
🌡️ Instant-read thermometer (optional)
🍕 Pizza stone or pizza steel (or baking tray)
🥄 Ladle for sauce
🔪 Sharp knife & cutting board
🫙 Cheese grater
🧤 Oven mitts and cooling rack
🛠️ Pizza peel (or another flat tray to transfer pizza)
Pour the flour into a large bowl and add yeast, sugar, and salt on opposite sides to avoid killing the yeast. Slowly pour in the warm water 💧 (not hotter than 40 °C / 104 °F) and olive oil 🍶. Begin mixing with a wooden spoon, then knead by hand or with a stand mixer until the dough becomes smooth, elastic, and slightly tacky.
Shape the dough into a ball, lightly oil it, and place it back in the bowl. Cover with a damp kitchen towel (better than plastic wrap, since it allows the dough to breathe while staying moist). Let it rise at 24–26 °C / 75–79 °F for 2–3 hours, or until it doubles in size.
When the dough has risen, gently deflate it and divide it into two equal portions. Dust your work surface with flour, then roll out each portion into a round base about 25–30 cm in diameter. Try not to press too hard keep the edges slightly thicker to form the cornicione (puffy crust). Place each base on a floured baking tray or, even better, a pizza stone preheated in the oven.
Now the fun begins! 🍕
Spread a thin, even layer of tomato sauce 🍅 over each pizza base, using a ladle and leaving about 1–2 cm at the border.
Scatter over the mozzarella slices 🧀 so they melt evenly.
Add the thin rounds of spicy salami 🌶️ — they’ll crisp beautifully as they bake.
If you like extra fire, sprinkle on a few slices of fresh chili pepper.
Finish with a light drizzle of olive oil 🍶 to enhance flavor and crispness.
Preheat your oven to the maximum — ideally 250 °C / 480 °F. If using a pizza stone, place it inside while preheating for at least 30 minutes so it becomes scorching hot.
Transfer the pizza to the stone or leave it on the tray, and bake for 7–9 minutes. You’ll know it’s ready when:
the crust has puffed and turned golden 🍞,
the mozzarella is fully melted and bubbling 🧀,
the salami edges have curled and crisped 🔥.
Once baked, take the pizza out carefully, garnish with a few fresh basil leaves 🌿, and serve immediately.
Use high-quality spicy salami for the authentic “diavola” kick. 🌶️
For an even crispier crust, bake on a preheated pizza stone. 🍕
If you prefer less spice, swap chili peppers with sweet peppers. 🫑
Pair it with a fresh green salad as an antipasto, a light Italian lager 🍺, or even a glass of Lambrusco for a balanced contrast. 🍷
🍰 Dessert idea: a slice of Tiramisu or Gelato to soothe the fiery kick.
Pizza alla Diavola is best enjoyed straight out of the oven. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 180 °C (350 °F) for about 5–7 minutes to bring back the crispness. Avoid microwaving, as it makes the crust soggy.
The origins of Pizza alla Diavola trace back to Southern Italy, particularly Naples, in the mid-20th century. While pizza had already conquered the world, this fiery version was born as pizzerias began experimenting with spicier toppings, inspired by Southern Italian traditions that often use chili peppers to enhance dishes. Its name, “alla diavola,” literally means “devil-style,” symbolizing the heat and boldness of the flavors. Today, it’s one of the most iconic variations of Italian pizza, loved across Italy and abroad.
Pizza alla Diavola by Luca Nebuloni, licensed under CC BY-SA 2.0 via Wikimedia Commons.
Pizza alla Diavola by Freepik Autor by Freepik
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