Name: Spicy Diavola Neapolitan Pizza
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 2 servings
Cuisine: Italian cuisine
Ingredients: 250 g 00 flour (plus extra for dusting); 175 ml water (cold); 7 g sea salt; 0.5 g fresh yeast (or active dry yeast); 200 g san marzano tomatoes (crushed or whole, hand-squeezed); 125 g fresh mozzarella (buffalo or fior di latte, torn into small pieces); 70 g spicy italian salami (thinly sliced, e.g., pepperoni, soppressata, or 'nduja); 1 tsp garlic (minced or grated (optional, for sauce)); 1 tbsp extra virgin olive oil (for drizzling); 0.5 tsp chili flakes (or to taste)

A beautifully charred Neapolitan pizza, bursting with vibrant red spicy salami, fresh basil, and melted mozzarella, sits on a rustic wooden board, ready to be enjoyed.

Ignite your taste buds with this Spicy Diavola Neapolitan Pizza, a fiery take on a beloved classic. This authentic Neapolitan pizza features an incredibly thin, soft, and airy crust with the characteristic blistered and charred edges (cornicione). The uncooked, vibrant San Marzano tomato sauce provides a fresh base for generous slices of spicy Italian salami, which crisps slightly under intense heat, releasing its aromatic oils. Creamy fresh mozzarella melts perfectly, balancing the heat. A finish of chili flakes and a drizzle of extra virgin olive oil amplifies the spicy, savory, and cheesy notes, making each bite a thrilling culinary experience. Perfect for spice lovers seeking genuine Neapolitan style.

Preparation time: 25 min
Cooking time: 3 min
Total time: 28 min
Servings: 2

Instructions

Pizza Dough

1If making dough from scratch, ensure it's prepared and fermented according to Neapolitan pizza standards, yielding a soft, elastic dough that's ready to shape. For this recipe, assume dough is pre-made.

Prepare Ingredients

1If using whole San Marzano tomatoes, crush them by hand in a bowl. Season lightly with salt and optionally a pinch of minced garlic. Do not cook the sauce.
2Drain fresh mozzarella well and tear it into small, even pieces. This prevents excess moisture on the pizza.
3Thinly slice the spicy Italian salami if not pre-sliced.

Assemble and Bake

1Preheat your pizza oven or home oven with a pizza stone/steel to its highest temperature (500-550°F / 260-290°C or higher for pizza ovens).
2Lightly flour your work surface and stretch one dough ball into a 10-12 inch round, leaving a slightly thicker edge for the crust. Handle gently to maintain air bubbles.
3Transfer the stretched dough to a lightly floured pizza peel. Spoon a thin layer of the uncooked San Marzano tomato sauce evenly over the dough, leaving the cornicione (crust) bare.
4Distribute about half of the fresh mozzarella and spicy salami slices over the sauce. Sprinkle with a pinch of chili flakes.
5Carefully slide the pizza onto the preheated pizza stone or steel. Cook for 2-4 minutes in a pizza oven, or 5-8 minutes in a home oven, rotating halfway if needed, until the crust is puffed, golden with charred spots, and the cheese is melted and bubbly.
6Remove the pizza from the oven, drizzle with a little extra virgin olive oil, and sprinkle with additional chili flakes if desired. Let it rest for a minute before slicing and serving. Repeat for the second pizza.

Instructions

Pizza Dough

1If making dough from scratch, ensure it's prepared and fermented according to Neapolitan pizza standards, yielding a soft, elastic dough that's ready to shape. For this recipe, assume dough is pre-made.

Prepare Ingredients

1If using whole San Marzano tomatoes, crush them by hand in a bowl. Season lightly with salt and optionally a pinch of minced garlic. Do not cook the sauce.
2Drain fresh mozzarella well and tear it into small, even pieces. This prevents excess moisture on the pizza.
3Thinly slice the spicy Italian salami if not pre-sliced.

Assemble and Bake

1Preheat your pizza oven or home oven with a pizza stone/steel to its highest temperature (500-550°F / 260-290°C or higher for pizza ovens).
2Lightly flour your work surface and stretch one dough ball into a 10-12 inch round, leaving a slightly thicker edge for the crust. Handle gently to maintain air bubbles.
3Transfer the stretched dough to a lightly floured pizza peel. Spoon a thin layer of the uncooked San Marzano tomato sauce evenly over the dough, leaving the cornicione (crust) bare.
4Distribute about half of the fresh mozzarella and spicy salami slices over the sauce. Sprinkle with a pinch of chili flakes.
5Carefully slide the pizza onto the preheated pizza stone or steel. Cook for 2-4 minutes in a pizza oven, or 5-8 minutes in a home oven, rotating halfway if needed, until the crust is puffed, golden with charred spots, and the cheese is melted and bubbly.
6Remove the pizza from the oven, drizzle with a little extra virgin olive oil, and sprinkle with additional chili flakes if desired. Let it rest for a minute before slicing and serving. Repeat for the second pizza.

Nutrition Information

Calories: 751 kcal
Protein: 35 g
Fat: 41 g
Carbs: 60 g

Nutrient	Per serving
Calories	751 kcal
Protein	35 g
Fat	41 g
Carbs	60 g

Tips

Ensure your fresh mozzarella is well-drained to prevent a watery pizza base.
Achieve the signature Neapolitan char by cooking at the highest possible temperature.
Serve immediately to enjoy the crisp crust and molten cheese characteristics of Neapolitan pizza.