Diavola pizza with homemade dough

30 min
Chef's challenge
2 people
We all have those days when dinner needs a little attitude. That's when this Diavola pizza walks in: bold, spicy, unapologetically Italian, and just the right kind of trouble. 
As true Cooking Lovers, we're obsessed with getting that perfect balance between crispy base and a fiery topping. The secret? A slow-risen homemade dough and an oven that can take the heat, literally. MaestroPizza oven hits 340ºC and comes with a ceramic stone that makes your crust sing. If you don't have one yet... well, crank your oven to the max and maybe drop a hint for Christmas.

Ingredients

For the dough:
  • 2g yeast
  • 150ml lukewarm water
  • 10ml extra virgin olive oil
  • 250g strong flour
  • 5g salt
Toppings:
  • Tomato sauce
  • Fresh mozzarella
  • Spicy salami or pepperoni
  • Parmesan cheese
  • Fresh basil
  • Spicy oil (optional)

Preparation

For the dough:
  1. Dissolve the yeast in lukewarm water, add olive oil, and stir. 
  2. In a bowl, mix flour and salt, then pour in the yeast mixture while kneading until the dough is smooth and elastic. 
  3. Let it rest for 10 minutes, knead briefly again, and place it in a lightly oiled bowl. 
  4. Cover and refrigerate for 24-48 hours to let the dough develp flavor and texture.
For the pizza:
  1. Remove the dough from the fridge and let it come to room temperature.
  2. Preheat your oven to its highest setting (250-300ºC) or use the 340º Pizza mode on MaestroPizza oven.
  3. On a floured surface, stretch the dough gently with your hands to keep those lovely air bubbles. 
  4. Spread the tomato sauce evenly, add mozarella, and top with spicy salami. 
  5. Slide the pizza onto the pizza stone or tray and bake for 5-10 minutes, until the crust is golden and crips.
  6. Take it out, finish with Parmesan flakes, basil leaves, and a drizzle of chili oil. Slide, serve, and prepare for applause.

Chef's tip!

Add a touch of honey on the crust right before serving. That seet-heat combo is dangerously good.