Neapolitanmoderate
Diavola (Neapolitan)
Margherita's spicy cousin: spicy soppressata, fior di latte, dots of Calabrian chili paste. The diavola earns its name from the build of heat across the pie.
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Part of the Neapolitan family.
Equipment
- pizza steel or pizza oven
- infrared thermometer
- wooden peel
- metal turning peel
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| 00 flour | 100.0% | 631 g |
| Water | 62.0% | 391 g |
| Fine sea salt | 2.8% | 18 g |
| Instant dry yeast | 0.1% | 1 g |
| Total (4 × 260 g) | 164.9% | 1040 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine flour, water, salt, and yeast. Knead 10 minutes.
- Bulk ferment1 h
Cover and rest at room temperature, 1 hour.
- Cold ferment24 h
Refrigerate 18–24 hours.
- Ball + final proof2 h
Divide into 260 g balls; rest 2 hours covered.
- Stretch
Hand-stretch to a 12-inch round.
- Top
Tomato to within 1 inch of the rim. Tear and place mozzarella sparsely. Lay soppressata over the cheese; small dots of Calabrian chili paste between the slices.
- Bake2 min
900 °F deck, 60–90 seconds, rotating once. Drizzle with finishing oil off-heat.