Spicy Diavola Pizza With Salami

Quick Recipe Version (TL;DR)

• Yield: 1 12-inch pizza, serves 2
• Prep Time: 20 minutes, plus 1 hour dough resting
• Cook Time: 7 to 9 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 lb prepared pizza dough, at room temperature
• 1 tablespoon semolina flour, fine cornmeal, or all-purpose flour, for dusting
• 1/2 cup canned crushed tomatoes
• 1 small garlic clove, finely grated
• 2 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon dried oregano
• 6 oz low-moisture whole-milk mozzarella, shredded
• 3 oz spicy Italian salami, soppressata piccante, or salame piccante, thinly sliced
• 1 tablespoon sliced Calabrian chiles, drained, optional
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon hot honey, optional, for finishing

Do This

• 1. Let the dough sit covered at room temperature for 1 hour so it stretches easily.
• 2. Place a pizza stone or steel on the upper-middle rack and preheat the oven to 500°F for 45 minutes.
• 3. Mix crushed tomatoes, garlic, 1 teaspoon olive oil, salt, and oregano for a quick no-cook sauce.
• 4. Stretch the dough into a 12-inch round on a lightly dusted surface, leaving a slightly thicker rim.
• 5. Top with sauce, mozzarella, spicy salami, optional Calabrian chiles, chili flakes, and 1 teaspoon olive oil.
• 6. Bake for 7 to 9 minutes, until the crust is blistered and the cheese is bubbling.
• 7. Rest for 2 minutes, drizzle with hot honey if using, slice, and serve hot.

---

Why You’ll Love This Recipe

• Bold and balanced: Fiery salami, bright tomato, creamy mozzarella, and optional hot honey create the perfect spicy-sweet bite.
• Home-oven friendly: A very hot oven and a preheated stone or steel give you a crisp, lightly charred crust without a professional pizza oven.
• Simple ingredients: Prepared dough, canned tomatoes, mozzarella, and good spicy salami do most of the work.
• Easy to adjust: Keep it mildly spicy with a pinch of chili flakes or make it properly fiery with Calabrian chiles and hot honey.

Grocery List

• Produce: 1 small garlic clove, optional fresh basil for serving
• Dairy: Low-moisture whole-milk mozzarella, optional Pecorino Romano or Parmesan
• Meat and Deli: Spicy Italian salami, soppressata piccante, or salame piccante
• Pantry: Prepared pizza dough, canned crushed tomatoes, extra-virgin olive oil, fine sea salt, dried oregano, semolina flour or fine cornmeal, crushed red pepper flakes, optional sliced Calabrian chiles, optional hot honey

Full Ingredients

For the Pizza Base

• 1 lb prepared pizza dough, preferably 60°F to 70°F before shaping
• 1 tablespoon semolina flour, fine cornmeal, or all-purpose flour, for dusting the peel or parchment
• 1 teaspoon extra-virgin olive oil, for finishing the topped pizza before baking

For the Quick Tomato Sauce

• 1/2 cup canned crushed tomatoes, preferably good-quality Italian tomatoes
• 1 small garlic clove, finely grated or minced to a paste
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon granulated sugar, optional, only if the tomatoes taste very acidic

For the Diavola Toppings

• 6 oz low-moisture whole-milk mozzarella, shredded
• 3 oz spicy Italian salami, soppressata piccante, or salame piccante, thinly sliced
• 1 tablespoon sliced Calabrian chiles, drained, optional for extra heat
• 1/4 teaspoon crushed red pepper flakes for medium heat, or 1/2 teaspoon for a fiery pizza
• 1 tablespoon finely grated Pecorino Romano or Parmesan, optional

For Finishing

• 1 tablespoon hot honey, optional
• 1 tablespoon fresh basil leaves, torn, optional
• 1 pinch crushed red pepper flakes, optional, for serving

Step-by-Step Instructions

Step 1: Bring the Dough to Room Temperature

Place the 1 lb pizza dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it sit at room temperature for 1 hour. This relaxes the gluten so the dough stretches smoothly instead of snapping back. If your kitchen is very cool, place the covered dough in a draft-free spot, but do not put it directly on a hot surface.

Step 2: Preheat the Oven and Pizza Surface

Place a pizza stone or pizza steel on the upper-middle rack of the oven. Preheat the oven to 500°F for at least 45 minutes. A long preheat is important because the stone or steel needs time to absorb enough heat to crisp the bottom of the pizza quickly. If you do not have a stone or steel, place an inverted heavy baking sheet on the rack and preheat it the same way.

Step 3: Make the No-Cook Tomato Sauce

In a small bowl, stir together 1/2 cup crushed tomatoes, 1 finely grated garlic clove, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon fine sea salt, 1/4 teaspoon dried oregano, and 1/8 teaspoon sugar if needed. Taste the sauce; it should be bright, savory, and slightly garlicky. Keep it thick and do not cook it first, because the sauce will reduce and concentrate in the oven.

Step 4: Shape the Pizza Dough

Lightly dust a work surface with semolina flour, fine cornmeal, or all-purpose flour. Press the dough gently from the center outward with your fingertips, leaving a 1/2-inch border around the edge for the crust. Lift and stretch the dough carefully into a 12-inch round. Avoid using a rolling pin if you want a puffier, more rustic rim. Transfer the shaped dough to a lightly dusted pizza peel or a sheet of parchment paper set on a flat baking sheet.

Step 5: Add the Sauce and Toppings

Spread the tomato sauce over the dough in a thin, even layer, stopping about 1/2 inch from the edge. Scatter the shredded mozzarella evenly over the sauce. Arrange the spicy salami slices across the top, then add 1 tablespoon drained sliced Calabrian chiles if using. Sprinkle with 1/4 to 1/2 teaspoon crushed red pepper flakes and the optional 1 tablespoon grated Pecorino Romano or Parmesan. Drizzle the pizza with the remaining 1 teaspoon olive oil, focusing mostly on the exposed crust and a little over the toppings.

Step 6: Bake Until Blistered and Crisp

Slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F for 7 to 9 minutes, rotating once after 5 minutes if your oven has hot spots. The pizza is ready when the crust is puffed, browned in spots, and crisp underneath, the mozzarella is melted and bubbling, and the salami edges are curled and lightly crisp. If you want a darker top, broil for the final 30 to 60 seconds, watching carefully so the salami and crust do not burn.

Step 7: Finish, Rest, and Slice

Transfer the pizza to a wooden board and let it rest for 2 minutes so the cheese settles slightly. Drizzle with 1 tablespoon hot honey if you like a spicy-sweet finish. Add torn basil and an extra pinch of chili flakes if desired. Slice into 6 pieces and serve immediately while the crust is crisp and the mozzarella is still soft.

Pro Tips

• Use low-moisture mozzarella for the best home-oven texture: Fresh mozzarella can release too much water unless it is sliced and drained very well for at least 30 minutes.
• Keep the sauce layer thin: Too much sauce makes the center soggy. For a 12-inch pizza, 1/2 cup is the right amount.
• Do not overload the toppings: Diavola pizza should be bold but not heavy. A balanced layer of cheese and salami lets the crust bake properly.
• Preheat longer than you think: The oven may reach 500°F quickly, but the stone or steel needs about 45 minutes to fully heat.
• Add hot honey after baking: Drizzling it on after the pizza comes out keeps the flavor clear and prevents the honey from scorching.

Variations

• Extra-fiery Diavola: Use 1/2 teaspoon crushed red pepper flakes, 2 tablespoons sliced Calabrian chiles, and a final pinch of chili flakes after baking.
• Smoky Diavola: Replace half the mozzarella with smoked mozzarella and add 1/4 teaspoon smoked paprika to the tomato sauce.
• Fresh mozzarella version: Use 5 oz fresh mozzarella, sliced thin and drained on paper towels for 30 minutes before topping the pizza.

Storage & Make-Ahead

Diavola pizza is best right after baking, but leftovers keep well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 6 to 8 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust crisps and the cheese softens. To make ahead, mix the tomato sauce up to 5 days in advance and refrigerate it in a sealed container. Shred the mozzarella up to 3 days ahead. If using frozen pizza dough, thaw it overnight in the refrigerator, then let it sit covered at room temperature for 1 hour before shaping. Fully baked slices can be frozen for up to 2 months; reheat from frozen at 400°F for 10 to 13 minutes.

Nutrition (per serving)

Calories: 995 kcal | Carbs: 113g | Protein: 46g | Fat: 40g | Saturated Fat: 16g | Fiber: 4g | Sugar: 13g | Sodium: 2310mg | Cholesterol: 98mg