Pizza "Diavolo" (Pizza del diavolo)
3 servings
60 minutes
The 'Diavolo' pizza is a true fiery passion of Italian cuisine, named for its devilish spiciness. Its origin is linked to the tradition of Neapolitan pizzaiolos who seek to add bold and rich flavors. The crispy base infused with the aromas of Provençal herbs combines with a rich tomato sauce, sweet bell peppers, and daring jalapeño pieces, creating a balance between sweetness and spiciness. The heat is intensified by cayenne pepper and drops of Tabasco, while a generous layer of melted cheese softens the fiery taste. The pizza is perfect for those who appreciate vibrant emotions in food and pairs well with refreshing drinks.
1
Pour warm water into a bowl, add sugar and yeast, and place in a warm spot for 5 minutes, or until it bubbles.
- Water: 0.25 l
- Sugar: 1 tablespoon
- Dry yeast: 30 g
2
In another bowl, mix flour, salt, and herbs (oregano, basil, to taste).
- Wheat flour: 400 g
- Salt: 0.5 teaspoon
- Herbes de Provence: 1 tablespoon
3
Add the contents of the bowl with water and yeast to the bowl with flour, add oil, and mix well.
- Olive oil: 1 tablespoon
4
Place in a warm place and cover with a towel.
5
The dough will double in size in about 30-45 minutes, depending on the room temperature.
6
It's time to chop the red sweet bell pepper into small pieces. Sauté the sweet pepper in a little oil until soft.
- Red sweet pepper: 200 g
- Olive oil: 1 tablespoon
7
Once the dough rises, confidently preheat the oven to 230 degrees.
8
Roll out the dough on a surface dusted with flour.
- Wheat flour: 400 g
9
Grease the baking tray with oil.
- Olive oil: 1 tablespoon
10
Grease the dough with tomato paste.
- Tomato sauce: 1 jar
11
Evenly arrange the red sweet pepper on top of the tomato paste.
- Red sweet pepper: 200 g
12
Add as much pre-sliced jalapeño pepper on top of the sweet pepper as you dare. Sprinkle cheese on top.
- Jalapeno pepper: 1 piece
- Cheese: 200 g
- Cayenne pepper: to taste
- Tabasco sauce: to taste
13
Bake in a preheated oven for 15–25 minutes.
