Best Il Diavolo Pizza Recipes

SPICY PIZZA DIAVOLA

Steps:

• Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
• Prepare the Easy Pizza Sauce.
• Slice the mozzarella into 1/4 inch thick pieces. If it's incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
• Slice the olives in half. Thinly slice the chili pepper (keep the seeds).
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.
• Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven).
• Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

PIZZA DIAVOLA

Steps:

• Stretch out the pizza dough.
• Spread the sauce evenly throughout the pizza base using a spoon starting from the center of the pizza. Make sure to leave half an inch at the edge of the pizza without sauce to create a nice edge that will puff up in the oven.
• Sprinkle over the mozzarella.
• Add the spicy salami, chilies and olives.
• Bake the pizza in for 60-90 seconds at 850°F (450°C). Alternatively, bake on a preheated pizza steel in your home oven for 4-8 minutes at the hottest setting.

IL DIAVOLO SANDWICH

Steps:

• For the focaccia bread: Mix the flour, olive oil, salt, yeast and 2 to 3 cups water in a mixer; let it rest in the bowl for about 2 hours.
• Mix the dough again for a few seconds, divide into 2 portions and roll each out in a sheet pan on parchment paper. Let it rest for another 30 minutes.
• Preheat a convection oven to 356 degrees F.
• Drizzle a mix of 1 ounce of water and 1 ounce of olive oil on each dough and bake until cooked through and golden, about 18 minutes.
• For the spicy sauce: Chop the peppers and the onion in large pieces. In a blender, mix the chopped peppers with seeds, onion, minced garlic, tomato paste, olive oil, and vinegar until a paste is formed. Add the oregano and salt. Cook it in a saucepan on medium heat until the flavors combine, about 10 minutes.
• For the meats/cheese: After the bread has cooled, cut in 6 equal squares. Slice each square in half. Spread about 2 ounces of the spicy sauce on each bottom slice of bread. Add the spicy soppressata, spicy coppa, fresh mozzarella and pepper salami. Add the top slice of bread to each and grill in a panini press for about 5 minutes. Cut the sandwiches in 4 pieces, drizzle with spicy olive oil and sprinkle with Secret Spices.
• Mix the dried lemon peel, paprika, rosemary, garlic and onion in a small bowl.

SKILLET PIZZA DIAVOLA

Steps:

• Preheat oven to 475 degrees with rack in lower third. Drizzle a 12-inch (measured from top) skillet (preferably cast iron) with oil. Wipe with a paper towel to evenly coat and remove excess. Turn dough out into skillet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips to edges of skillet, leaving a 1/2-inch border of undisturbed dough. Cover skillet with plastic wrap and let stand until dough puffs slightly, about 20 minutes.
• Lightly drizzle dough with oil; season with salt and pepper. Spread sauce evenly to border and sprinkle with mozzarella. Top evenly with feta, sausage, olives, chile, and oregano.
• Bake until crust is golden brown, mozzarella is melted and bubbly, and sausage is just cooked through, 20 to 22 minutes. Let cool in skillet 5 minutes. Cut into wedges and serve.