Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my ➽ Pizza Diavola recipe in this article.
The classic from Italy is the typical pizza with salami.
The typical topping is a spicy sausage, salame from Naples or Calabrian spianata.
For a pizza that is sure to succeed, I have summarized many new ideas and tips for you below.
Have fun and good luck!
Table of Contents
1. Recipe Pizza Diavola
Here follows the step-by-step pizza instructions 🙂 with many photos.
Prepare the pizza dough about 24 to 48 hours before the pizza festival.
Should it go well today? Then prepare the quick pizza dough .
By the way, you can send me your cooking questions using the comment function at the bottom of the page.
I’m sure I’ll answer that.
Here we go:
Baked, photographed and written down by chef Thomas Sixt
Simple instructions for preparing pizza salami yourself.
|500||g||yeast dough (Pizza dough)|
|250||g||canned tomatoes (Datterini or San Marzano tomatoes can)|
|Pepper black, ground|
|brown cane sugar|
|2||Piece||Mozzarella (Fior di latte or buffalo mozzarella)|
|some||Chili (or chili flakes)|
For a special result, prepare the pizza dough 24-48 hours before preparing the pizza.
The yeast dough stays in the fridge to rise.
Follow this guide:
–> Pizza dough
So that you can process the dough well, please have the dough ready at room temperature 30 minutes before preparation.
Preheat the oven to 280°C at bottom and top heat.
With pizza stone:
Insert the pizza stone in the middle of the grid and preheat for at least an hour.
With baking sheet:
Remove the baking sheets from the oven before preheating.
Please brush the baking trays with olive oil and set them aside.
Prepare a fine sieve with a bowl underneath for the tomatoes.
Put the canned tomatoes in the sieve and let them drain.
Season the prepared tomatoes with salt, pepper and a little sugar.
Dry the Fior di latte or alternatively Mozzarella di Bufala Campana DOP on kitchen paper.
I also made the pizza with stracciatella.
Prepare the Calabrian spianata. You need thin slices.
Pick the fresh basil leaves off the bunch and set aside for serving.
Lay out the pizza dough on a baking board.
Shape the pizza dough with your hands using a little flour or ground durum wheat semolina.
With baking sheet:
Place the pizza dough on an oiled baking sheet.
Finally shape the pizza on the baking tray.
With pizza stone:
Sprinkle the pizza peel with some durum wheat semolina.
Place the preformed pizza dough on the pizza peel.
Cover the pizza dough with the tomatoes.
Cover the shaped pizza dough with the prepared tomatoes.
Bake the pizza for a good 8 minutes, then remove from the oven.
Top the pizza with slices or with plucked pieces of fior di latte or mozzarella.
I topped the pizza with stracciatella.
put sausage on
Fold or twist the sausage slices and add them to the pizza.
Put the pizza back in the oven and bake for 4-8 minutes.
Remove the nicely crispy baked Pizza Diavola from the oven.
Arrange the pizza on large plates.
Decorate sparingly with the basil.
Sprinkle with chili and parmesan to taste.
Serve the Diavola Pizza and drizzled with olive oil.
Enjoy your meal!
2. Calories And Nutritional Values
The Diavola Pizza calories and nutritional values are listed in the table below.
The amount of dough per pizza, as well as the amount of topping, causes the nutritional values to vary.
A pizza that is about 30 cm in diameter has an average of 900-1,300 calories.
3. Ingredients For Original Pizza Diavola
To make the famous flatbread pizza you need the following ingredients:
➽ Pizza dough
➽ Peeled tomatoes are best San Marzano tomatoes
➽ Spicy sausage The Calabrian spianata is ideal
➽ fior de latte
➽ Chili at will
➽ Grana Padano, Parmigiano Reggiano , Pecorino
➽ Extra virgin olive oil
➽ Basil leaves for garnish
Pizza Diavola, the word diavola in this context means “hellish” or “devilish”.
So the devil is in the sausages 🙂
if you don’t get hot salami, you can use Milanese salami and balance the taste with smoked paprika and chili.
The ingredients overview as pictures:
4. Pizza Dough For Pizza Diavola
If you look around for pizza dough recipes, you will often find recipes that only use one type of pizza flour.
My mother and grandmother always used wheat flour to prepare the yeast dough for pizza.
As a rule, wheat flour type 405 or Wiener Griessler was used.
The dough was prepared in a good two hours and later shaped and baked into a pizza at 220 °C.
The pure wheat pizza dough made from one flour bakes better at 220 °C and rises nicely.
The pizza has always tasted good, but it was never a real Neapolitan pizza.
For a real Naples pizza experience, you need a different pizza dough, as well as a high temperature in the range between 280 °C and 400 °C when baking.
The original pizza dough consists of wheat flour type 00 (W 260) or type 550 and then ground durum wheat semolina.
I tried the dough with the two types of flour in the variants 50%/50% per type of flour and 75% wheat flour and 25% durum wheat semolina.
I like the dough best in the 50%/50% variant.
You can bake both doughs at 220 °C to 400 °C. A new household stove usually reaches temperatures of up to 280 °C.
A pizza oven is a good idea if you plan on making pizza often.
When using the oven setting, please use top and bottom heat, the pizza will be best if you bake it in the middle.
5. Salami Pizza Diavola
The Pizza Diavola presented here can be found prepared as a real Neapolitan pizza.
In the original, this pizza is prepared with hot sausage.
It is Calabrian spinata.
I buy this sausage from my Italian grocer.
If you don’t get the salami, you can use a Milanese salami.
You can create a similar, if not the same, taste experience with chili and smoked paprika.
To make it easy for you to find your ingredients, here are the photos:
6. Bake the Pizza Twice For Top Diavola
I always bake my pizzas twice with high-quality ingredients.
The taste of the topping is simply better and the pizza becomes a work of art.
In the first step I only bake the pizza with the tomato topping.
I always drain the tomatoes well in a sieve with a bowl underneath.
I only season the tomatoes gently with a little salt, pepper and very little sugar.
In the home oven, I create a temperature of 280°C top and bottom heat.
A pizza oven reaches a temperature of up to 400°C.
Accordingly, the baking time at home in the oven is a little longer.
I compensate for the missing high temperature by topping the pizza.
Here are the steps to the perfect pizza:
➽ Shape the pizza dough and cover with tomatoes
➽ Bake the pizza for a good 8-12 minutes
➽ Thin the pizza with the remaining toppings and finish baking again.
➽ Arrange and serve the pizza.
Below are some pictures from the pizza manufactory 🙂
7. Pizza Stone Or Baking Tray For Pizza Diavola
The next time you want to conjure up a delicious pizza at home, I can recommend the pizza stone as a useful tool.
You can look for a suitable stone either at your manufacturer or at a hardware store.
I advise you to use a thicker stone, as this stores the heat better and thus ensures a perfectly baked dough.
Before you use the pizza stone, you should definitely preheat it.
Personally, I let my oven preheat to 280 °C top and bottom heat and place the stone on the middle shelf of the oven rack.
After about 60 to 90 minutes, the stone is ready and you can bake your first pizza on it.
If you don’t feel like using the pizza stone, you can simply use your baking trays.
You even save electricity and the preparation is faster. Before preheating the oven, simply remove the trays.
Pour some oil onto the baking sheets and place your dough on top.
The flat surface allows you to shape your dough even better and then top it as you like.
No matter which variant you choose, I am sure that your homemade pizza will taste delicious.
So put it in the oven and enjoy it!
8. FAQ Pizza Diavola
You can find my collected questions about the devilish pizza below:
Why is the pizza called Diavola?
Because of the spicy ingredients, chili and spicy sausage, this pizza has earned its name “Diavola”.
Which sausage do I buy for Pizza Diavola?
You need a spicy sausage for Pizza Diavola: Salame from Naples or Calabrian Spianata.
Which pizza dough is right for original Neapolitan Pizza Diavola.
Prepare your pizza dough with 25-50% reground durum wheat semolina.
Which tomatoes are suitable for Pizza Diavola?
Use canned San Marzano tomatoes or alternatively Datterini tomatoes from Sicily. Always drain the tomatoes well.
As a chef, what special cheeses can you recommend for Pizza Diavola?
As a rule, for Pizza Diavola is used Fior di latte. You can also use Mozzarella di Bufala Campana D.O.P. and Burrata.
The pizza becomes particularly fine and extraordinary with Camembert di Bufala or Stracciatella.
Should I bake the cheese right along with the tomatoes?
If you put the cheese on and bake it right at the beginning, the cheese will brown and form a different flavor.
The pizza tastes especially fresh if you put the cheese on with the salami only after the first baking.
Can I add artichokes and mushrooms to the Pizza Diavola?
You can add toppings to your own taste. Damn this pizza is not an original Neapolitan Diavola pizza.
Fits balsamic with spicy pizza
The traditional balsamic vinegar is of course not a typical pizza ingredient. You can still add a few drops of Aceto Balsamico tradizionale and taste it. This tastes excellent and fine!
9. More Pizza Recipes
Comments, Cooking Questions and Answers
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