Spicy Italian Diavola Pizza with Hot Soppressata and Calabrian Chiles

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Pizza Diavola is a fiery Italian classic built on a crisp, blistered crust, sweet San Marzano tomato, creamy mozzarella, and bold spicy soppressata, finished with a kick of Calabrian chiles. Originating in central and southern Italy, the name Diavola ("she-devil") refers to the heat from the cured chili-spiked salami that defines it.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings4

Yield2 medium pizzas (4 slices each)

Nutrition Facts

Per serving (estimated)

560 kcalCalories
22 gFat
8 gSaturated Fat
58 gCarbs
4 gFiber
5 gSugar
25 gProtein
1180 mgSodium
380 mgPotassium
230 mgCalcium
4 mgIron
8 mgVitamin C
180 mcgVitamin A

Ingredients

For the Pizza Dough

500 g (about 4 cups) Italian '00' flour, plus more for dusting
1 teaspoon fine sea salt
1 teaspoon granulated sugar
7 g (1 packet) active dry yeast
325 ml (1 1/3 cups) lukewarm water (about 100°F)
2 tablespoons extra-virgin olive oil, plus more for the bowl

For the Tomato Sauce

1 can (400 g) San Marzano whole peeled tomatoes
1 garlic clove, lightly crushed
1/2 teaspoon fine sea salt
1 tablespoon extra-virgin olive oil
4 fresh basil leaves

For the Toppings

200 g (about 7 oz) fresh fior di latte mozzarella, torn into pieces
150 g (about 5 oz) spicy soppressata (soppressata piccante), sliced 1/8 inch thick
6 Calabrian chiles in oil, sliced into strips, plus 1 teaspoon of their oil
1 teaspoon dried oregano
Semolina flour, for dusting the pizza peel

For Finishing

Extra-virgin olive oil, for drizzling
Flaky sea salt, to taste
Fresh basil leaves, torn
Hot honey, optional

Directions

Make the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. Pour in the lukewarm water and olive oil and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and tacky but not sticky. Shape into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
Meanwhile, make the sauce: Crush the San Marzano tomatoes by hand into a bowl. Stir in the crushed garlic, salt, olive oil, and torn basil leaves. Let it sit at room temperature to let the flavors meld while the dough rises.
Preheat the oven to its highest setting, 500-550°F, with a pizza stone or steel on the middle rack for at least 45 minutes. Divide the risen dough into 2 equal balls and let them rest, covered, for 15 minutes before shaping.
Stretch each dough ball on a semolina-dusted surface into a 10-12 inch round, leaving a slightly thicker border for the crust. Transfer to a semina-dusted pizza peel.
Top each pizza with about 1/2 cup of the tomato sauce, spreading it evenly but leaving a 1-inch border. Scatter half the torn mozzarella over each pie, then arrange the soppressata slices and Calabrian chile strips on top. Drizzle with the chile oil and a light thread of olive oil, and sprinkle with oregano.
Slide the pizza onto the hot stone and bake for 8-12 minutes, rotating halfway through, until the crust is deeply puffed and leopard-spotted and the cheese is bubbling with a few charred spots.
Remove with a peel, let rest for 1 minute, then finish with a drizzle of olive oil, a pinch of flaky salt, torn basil, and a light drizzle of hot honey if you like sweet-spicy contrast. Slice and serve immediately.

Cook’s Notes

For the most authentic flavor, seek out true soppressata calabrese; if unavailable, use a high-quality spicy Italian soppressata or thin slices of 'nduja spread sparingly.
A pizza steel conducts heat better than a stone and gives a noticeably crispier bottom crust; preheat it for at least 45 minutes at maximum oven temperature.
Always let shaped dough rest for 10-15 minutes before stretching; gluten that's just relaxed will stretch thin without snapping back.
Drain the fresh mozzarella briefly on paper towels to prevent a soggy center, especially on home ovens that run cooler than Neapolitan wood-fired ones.
Rotate the pizza halfway through baking to ensure even browning, and don't overload the sauce, as Diavola is meant to feel light, hot, and a little oily rather than heavy.