Pizza · Campania

Pizza Diavola – Spicy Salami & Chili Pizza Recipe

Name: Pizza Diavola – Spicy Salami & Chili Pizza Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 280 g pizza dough (Neapolitan-style, room temperature); 100 g tomato passata (preferably San Marzano); 125 g fior di latte mozzarella, torn by hand; 80 g salame piccante (Calabrian spicy salami), thinly sliced; 1 small dried peperoncino (chili), crumbled, or ½ tsp chili flakes; 1 tbsp extra-virgin olive oil; 1 pinch of fine sea salt; A few fresh basil leaves, to finish

Pizza Diavola is the go-to choice for anyone who loves a serious kick of heat. Born in the Neapolitan tradition, it pairs the richness of fior di latte mozzarella with the fierce, paprika-spiced punch of Calabrian salame piccante. Simple, unapologetic, and absolutely addictive.

20Prep (min)

12Cook (min)

32Total (min)

2Serves

MediumDifficulty

Pizza Diavola – Spicy Salami & Chili Pizza Recipe

Ingredients

280 g pizza dough (Neapolitan-style, room temperature)
100 g tomato passata (preferably San Marzano)
125 g fior di latte mozzarella, torn by hand
80 g salame piccante (Calabrian spicy salami), thinly sliced
1 small dried peperoncino (chili), crumbled, or ½ tsp chili flakes
1 tbsp extra-virgin olive oil
1 pinch of fine sea salt
A few fresh basil leaves, to finish

Method

Place a pizza stone or heavy baking tray on the top rack of your oven and preheat to the maximum temperature (250–280 °C / 480–540 °F) for at least 45 minutes.
Lightly flour your work surface. Using your fingertips, gently stretch the dough ball outward from the centre into a round disc roughly 28–30 cm in diameter. Avoid a rolling pin — keep those air bubbles in the crust.
Season the tomato passata with a pinch of salt and a drizzle of olive oil. Spread it over the dough base, leaving a 2 cm border around the edge for the crust.
Tear the fior di latte mozzarella into rough pieces and distribute it evenly over the tomato sauce. Do not over-load — less is more for a crispy result.
Scatter the thinly sliced salame piccante across the pizza. Sprinkle the crumbled peperoncino or chili flakes evenly over the top for an extra layer of heat.
Carefully slide the pizza onto the preheated stone or tray using a floured pizza peel or the back of a flat baking sheet. Bake for 10–12 minutes, until the crust is puffed, charred in spots, and the cheese is bubbling.
Remove from the oven, drizzle with a thin thread of extra-virgin olive oil and add a few fresh basil leaves. Slice immediately and serve hot.

Tips from the kitchen

💡 For the spiciest result, use Calabrian 'nduja instead of sliced salame piccante — dot it across the pizza before baking and it will melt into the cheese beautifully.

💡 Never add mozzarella directly from the fridge. Tear it 30 minutes ahead and let it drain on kitchen paper to remove excess water, which keeps the base crispy.

💡 If you do not have a pizza stone, crank your oven to its absolute maximum and use a pre-heated cast-iron skillet for a remarkably good crust on a domestic oven.

Frequently asked questions

What is the difference between Pizza Diavola and Pizza Piccante?

In Italian pizzerias the two names are often used interchangeably, but Pizza Diavola traditionally always features sliced salame piccante as its defining topping, while 'Pizza Piccante' is a looser term that can include various spicy ingredients like chili oil, spicy mushrooms or peppers without the salami.

Can I use ready-made pizza dough from the supermarket?

Yes, though the result will differ from a hand-stretched Neapolitan base. If using supermarket dough, let it come fully to room temperature for at least one hour before shaping — cold dough tears and shrinks back.

How do I make Pizza Diavola less spicy for guests who prefer milder heat?

Simply omit the crumbled peperoncino and choose a milder salami, such as regular Napoli salami. You can serve a small dish of chili oil on the side so each guest adjusts the heat to their own taste.