Pizza Diavola with Hot Soppressata
This classic Italian pizza is big on flavor and perfect for anyone who likes a bit of heat!
Equipment
- Pizza steel or pizza oven
Ingredients
- 1 Pizza dough ball
- ½ Cup pizza sauce recipe follows
- 1 Tablespoon jarred chopped Calabrian peppers
- ½ Cup low moisture, whole milk mozzarella grated by hand
- ½ Cup fresh mozzarella torn
- 8 Slices hot soppressata or to taste
- Red pepper flakes optional
- Semolina for dusting
For the pizza sauce
- 1 28 Ounce can whole peeled tomatoes juice reserved
- 2 Tablespoons tomato paste
- 1 Tablespoon olive oil
- 1 Garlic clove minced
- ½ Teaspoon dried oregano
- ½ Teaspoon kosher salt
Instructions
For the pizza sauce
- Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and desired consistency is reached. I like mine with small chunks, not completely smooth. If the mixture is too thick, add some of the reserved juice to thin it out.
- Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt. Taste and adjust seasoning as necessary.
Home oven instructions
- Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 65 degrees when it's time to stretch it.
- Place a baking steel or pizza stone inside your oven and pre heat at 500 degrees for at least 30 mins.
- Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
- Quickly top the dough with sauce, Calabrian peppers, mozzarella, and soppressata.
- Transfer the topped dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 1-2 minutes, until desired browning is achieved.
- Remove the pizza to a cooling rack for a few minutes so that the cheese can set before slicing.
Pizza oven instructions
- Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 65 degrees when it's time to stretch it.
- Pre heat your pizza oven on high for 30 minutes before using to make sure the stone is heated through.
- Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
- Quickly top the dough with sauce, Calabrian peppers, mozzarella, and soppressata.
- Turn the flame down to low and then transfer the topped dough from the pizza peel to the pizza oven. Let the bottom set for about 30 seconds to a minute and then turn. Continue cooking, turning every 20 seconds until the bottom is crisp and the cheese has melted, about 2 minutes.
- Remove the pizza to a cooling rack for a few minutes so that the cheese can set before slicing.
Tried this recipe?Let us know how it was!