Pizza Diavola

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Products and recipes

As seen in Episode Nine of Silvia's Italian Masterclass on Network Ten

Ingredients

Pizza Dough

• 1/2 teaspoon dry yeast
• 250 ml lukewarm water
• 450 g plain, 00 or baker’s flour
• 3 teaspoons salt flakes
• semolina, for dusting

Toppings

• 400 g tinned peeled tomatoes, crushed
• 250 g bocconcini
• 200 g of pork and fennel sausage, squeeze out of its casing
• chili flakes
• 60 g thin slices of salami
• 50 ml of extra-virgin olive oil, plus more for drizzling as needed
• salt for seasoning

Method

1. To make the dough — See how to make the dough by watching this recipe (click here)
2. Place a ball of dough on a lightly floured surface. Using your fingers (not a rolling pin, as you want to avoid crushing the air bubbles that have formed during fermentation), stretch the dough into a 20–22 cm round. Create a rim of dough around the edge to contain the filling. Place the rolled dough on a sheet of baking paper dusted with semolina.
3. Top the dough with half the crushed tomatoes, and half of the sausage meat, and salami, drizzle half the olive oil on top, and season with salt. Carefully slide the pizza (on its baking paper) onto the tray and immediately close the oven door. Do this as quickly as you can to avoid losing heat. Bake for 10 minutes, then open the oven door, carefully remove the baking paper, and top the pizza with half the bocconcini. Quickly close the oven door. If you are using a conventional setting (i.e. not the top and bottom elements at the same time), turn on the grill function on high.