Pizza Diavola — the devil's pizza — is for those who like their food with fire. This spicy Italian classic features hot salami (salame piccante), chilli-spiked tomato sauce and plenty of mozzarella. The name comes from the devilish heat that hits you mid-bite. A crowd-pleaser for spice lovers.
Prepare a standard Neapolitan dough. The cold ferment amplifies the flavour and gives you a light, airy crust that contrasts perfectly with the bold spicy toppings.
Mix crushed San Marzano tomatoes with minced garlic, chilli flakes, a pinch of salt and a drizzle of olive oil. Taste and adjust heat. Let it sit for 10 min for flavours to develop.
Stretch dough to 28–30cm by hand. No rolling pin — preserve those air bubbles for the perfect cornicione.
Spread chilli tomato sauce to within 1cm of the edge. Tear mozzarella and scatter evenly.
Layer salame piccante slices over the cheese. Do not overlap too much — they will render their fat and crisp up beautifully in the oven.
Bake at maximum oven heat (250°C+) for 8–10 min. The salami edges should be slightly curled and crispy, the cheese fully melted and bubbling.
Top with fresh basil, an extra pinch of chilli flakes if you dare, and a drizzle of olive oil. Serve immediately.
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