If you are looking for a complete Diavola Pizza recipe from start to finish you are squarely in the right place.
What is Diavola Pizza (Devil Pizza)?
Diavola pizza (sometimes called Diavolo pizza) is best translated as Devil’s sauce pizza because of the chilli heat that makes for ‘hellish’ pizza.
Spicy salami meat along with fresh chillies makes for an awesome pizza that is both authentic and delicious.
- What is Diavola Pizza (Devil Pizza)?
- Diavola Pizza Recipe (Devil Pizza or Hellish Pizza) For the Ooni Oven
- Pizza Dough Recipe
- Revised Ooni Pizza Dough
- Ooni Pizza Sauce Recipe
- Pizza Diavola Recipe
- FAQ’s About Diavola Pizza
- How Do You Pronounce Diavola in Italian?
- What is Diavola Pizza Made of?
- Related Recipes
Diavola Pizza Recipe (Devil Pizza or Hellish Pizza) For the Ooni Oven
Chilli on pizza just straight up works everytime. You could also argue that chilli works in the majority of recipes, however it has to be said that pizza is one of the best ways to enjoy freshly chopped chilli peppers.
As you might expect, every great pizza starts with a great pizza dough recipe so we are really happy to outline one for you here.
Pizza Dough Recipe
We like to use the Ooni Pizza Dough Recipe, but change it just a little to make a larger batch of pizza dough. There are only 4 ingredients for classic Neopolitan pizza dough – salt, Tipo 00 flour, water and yeast.
If you are making pizza that isn’t in the Neopolitan style e.g. Roman, Sicilian, New York style you should use the additional ingredient of olive oil to make for a crispier base.
The original Ooni dough recipe from their book ‘Cooking with Fire,’ is as follows:
- 300ml (1 1/4 cups) of cold water
- 10g (2 tsp) salt
- 7g fresh yeast (1/4oz) or 3g active dried yeast or 2g instant dried yeast
- 500g (4 1/2 cups) Tipo 00 Flour
This will give you around 5 x 30cm (12″) pizzas, or 3 x 40cm (16″) pizzas.
We like to make a larger batch and use a 1kg bag of flour for ease of measurement, efficiency and zero waste.
If you are making pizza regularly it’s handy to cold prove your dough in the fridge and have a batch on hand, ready to use.
Having 1/2 bag of flour in your cupboard doing nothing but slowly going off is much less practical than having a delicious fermenting dough that you can actually use.
TOP TIP – Pizza dough freezes surprisingly well if you don’t think you will be using it in the near future.
Revised Ooni Pizza Dough
- 600ml (2.5 cups)
- 20g salt (fine sea salt)
- 14g fresh yeast (1/2 oz) or 6g active dried yeast or 4g instant dried yeast
- 1 kg (8 cups) Tipo 00 Flour
Simply add the salt and yeast to the water and stir. Leave it for a few minutes to combine and then add it to the flour.
Knead the dough for around 10 minutes and then leave it to prove in a bowl covered with a damp tea towel for at least an hour before using.
If you aren’t using the dough that dough cover it with clingfilm and leave it to cold prove in the fridge for up to 7 days. The longer you leave it the better the texture and taste, and the higher the gluten content making it easier to stretch.
Ooni Pizza Sauce Recipe
Ooni have a classic pizza sauce recipe which is a very useful point of reference.
- 2 tbsps extra virgin olive oil
- 2 finely chopped garlic cloves
- 800g canned whole plum tomatoes (San Marzano is recommended)
- 2 heaped teaspoons sugar
- 1 teaspoon salt
- Handful of roughly chopped basil leaves
- Pinch of freshly ground black pepper
Add the garlic to a medium-hot pan with the oil and cook until it is just beginning to brown (1-2 minutes).
Add the tomatoes and the other ingredients and then reduce the heat to a simmer for 20 minutes.
Use a potato masher to break up the bigger pieces of tomato if desired.
We have found that the sugar is not really necessary as the plum tomatoes are sweet enough. If you are trying to be health conscious it’s best to leave it out – tomatoes contain plenty of natural sugar in the form of glucose, fructose and galactose.
You can also use more garlic to your taste or even a little freshly chopped chilli if you like. A little dried oregano wouldn’t hurt either.
Pizza Diavola Recipe
- 200g Pizza Dough
- Spicy Salami (sub Pepperoni if not available)
- 1 Finely Chopped Chilli (if you like it hot use Calabrian chillies – if not 1 mild red chilli)
- 1.5 tbsps Pizza Sauce
- 1/2 ball mozzarella cheese (optional – add a little grated mozzarella)
- Weigh out 200g of dough and then leave it to double in size for an hour or so
- On a floured surface place the dough and press down with your fingertips around the crust to form a circle
- Hold the dough at the edge and use your fingers to move round in a circle to let it stretch (see video to help)
- Spoon your tomato sauce onto the dough in a circular motion leaving room for a crust
- Add your torn up mozzarella pieces and grated mozarella if using
- Add your spicy salami (or pepperoni) and finely sliced chilli
- When your pizza stone is at 400C (752F) put your pizza into your wood-fired oven – best to use an infrared thermometer
- Move the pizza round so it doesn’t burn the crust – 1-2 minutes
- Slice & Serve
Optional – grated some Parmesan cheese over the finished product.
Watch the whole process on our Instagram video below.
FAQ’s About Diavola Pizza
How Do You Pronounce Diavola in Italian?
If you want to pronounce Diavola in Italian it’s pronounced as ‘dee-ah-vola.’
What is Diavola Pizza Made of?
Diavola (dee-ah-vola) pizza is a variety of pizza that is traditionally topped with mozzarella cheese, tomato pizza sauce, spicy salami and chilli peppers. Grating Parmesan over the finished pizza product is optional.