Pizza Napoletana Diavola: A Perfect Balance of Spice and Flavor

The heat from the oven hits first, carrying that warm tomato-and-dough scent that feels grounding in the best way. I always notice how the salami edges curl just slightly as they cook—an easy reminder that this pizza is bold but still wonderfully simple. If you’re making this for the first time, you’ve got everything you need. And the little kick of spice keeps things lively without asking for too much attention.

Why You’ll Love This Recipe

The allure of Pizza Napoletana Diavola lies in its simplicity and bold flavors. This recipe highlights fresh ingredients that meld beautifully together. The contrasting textures of the chewy crust, luscious tomato sauce, and zesty salami create a satisfying taste experience. Here are a few reasons you’ll adore this dish:

• Effortless to prepare with minimal ingredients
• Bursting with authentic Italian flavors
• Perfectly spicy for those who appreciate heat
• Great for sharing or enjoying solo
• A crowd-pleaser for pizza lovers of all ages

“Naples-style Diavola with a fiery kick and a soft, chewy crust.” Imagine Living

Ingredients: Pizza Napoletana Diavola

Servings: 4

For the Dough

• 4 cups (500 g) all-purpose flour
• 1 ½ cups (360 ml) lukewarm water
• 1 ½ tsp sea salt
• ½ tsp active dry yeast

For the Sauce

• 1 can (14 oz / 400 g) San Marzano tomatoes
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• Sea salt, to taste

For the Topping

• 7 oz (200 g) spicy salami (such as ‘nduja or pepperoni)
• 8 oz (225 g) fresh mozzarella cheese, sliced
• Fresh basil leaves, for garnish
• A sprinkle of red pepper flakes (optional)

Options: Consider using gluten-free flour for a gluten-free version or dairy-free cheese for a dairy-free alternative.

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough scraper
• Baking stone or steel
• Rolling pin
• Pizza peel or flat baking sheet
• Saucepan for cooking sauce

Step-By-Step Guide: Making Pizza Napoletana Diavola

A few parts of this recipe ask for a bit of attention—mostly the dough and the bake—but each step is more forgiving than it looks.

Prepare the Dough

In a large mixing bowl, combine the flour and salt, forming a well in the center. Dissolve the yeast in lukewarm water and pour it into the well.

Tip: Let the yeast sit for about 5 minutes until bubbly for better activation.

Mix with a wooden spoon until a shaggy dough forms. Knead gently on a floured surface for about 10 minutes until smooth and elastic. Cover and let rise in a warm area for 1–2 hours until doubled in size.

—There’s always a moment when the dough softens under your hands and you know it’s ready.

Make the Sauce

While the dough is rising, prepare the sauce. In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned.

Tip: Use fresh tomatoes for a more robust sauce if desired.

Add the San Marzano tomatoes, breaking them up with a spoon. Season with sea salt, simmer for about 20 minutes until thickened, and then let cool.

Shape the Dough

Once the dough has risen, preheat your oven to the highest setting, ideally around 475°F (245°C), with a baking stone inside. Divide the dough into four equal portions and shape each into a ball. Let rest for 15 minutes.

Tip: Keep the dough covered to prevent it from drying out.

On a floured surface, gently stretch each ball into a 10–12 inch round, maintaining a thicker edge for the crust. Place the shaped dough on a pizza peel lined with parchment paper.

Option note: If using gluten-free flour, follow the specific instructions for handling gluten-free dough.

—The dough always seems to relax right when you need it to.

Assemble the Pizza

Spread an even layer of sauce over each base, leaving a little edge for the crust. Scatter slices of mozzarella and evenly distribute the spicy salami.

Tip: Don’t overload the toppings to ensure a crispy crust.

Bake the Pizza

Carefully transfer the pizza onto the preheated baking stone. Bake for 8–10 minutes, or until the crust is golden and the cheese is bubbly.

—You’ll hear a soft crackle as the crust sets; it’s a good sign.

Garnish and Serve

Once done, remove from the oven and scatter fresh basil leaves and red pepper flakes over the top. Serve hot and enjoy immediately.

This video is here as an extra source of inspiration! While it may not match this exact recipe, it offers helpful techniques, ideas, or visual guidance to enhance your cooking experience.

Pro Tips for Pizza Napoletana Diavola

A few gentle tweaks can make your pizza feel even more dialed in.

• Use high-quality ingredients for the best taste.
• Adjust the spice level by choosing different salami or adding more red pepper flakes.
• Experiment with different cheese combinations for unique flavors.
• Let the dough rise longer if you have the time; this improves flavor and texture.
• Use a pizza stone to achieve crispy crusts each time.

(And yes, the stone really does make a difference.)

Dietary Variations & Substitutions

Gluten-Free Version

• Replace all-purpose flour 1:1 with a gluten-free all-purpose flour blend that includes xanthan gum.
• Mix just until combined to avoid a gritty texture common in gluten-free dough.
• Ensure to check the doneness slightly earlier, as gluten-free pizzas may bake faster.

Tip: Let the dough rest a little longer to help develop texture after mixing the gluten-free flour.

Dairy-Free Version

• Substitute fresh mozzarella with dairy-free cheese alternatives in the same amount.
• Use olive oil as it is naturally dairy-free and remains the same as in the original recipe.
• Expect a slightly different texture with non-dairy cheese; keep an eye on the baking time as it may vary.

Tip: A sprinkle of nutritional yeast can add a cheesy flavor to your dairy-free version.

Vegan Version

• For every egg (if used in other variations), replace with 1 tbsp ground flaxseed mixed with 3 tbsp water, resting for 5 minutes; omit in this recipe since there are no eggs.
• Use the substitutions in the dairy-free section for cheese and follow the gluten-free guidance if needed.
• Bake as instructed, but check for doneness a couple of minutes earlier.

Tip: Adding a sprinkle of smoked paprika can enhance the flavor profile of the vegan version.

Nut-Free Version

• Ensure that all ingredient labels are checked, as some gluten-free flour blends may contain nuts.
• All ingredients listed in the original recipe are nut-free, but watch for cross-contamination during preparation.

Tip: If using manufactured gluten-free flour, double-check for nut-free certification.

Low-Sugar Version

• The original recipe does not contain added sugar; thus, it is naturally low-sugar.
• Serve with fresh ingredients and avoid any added sweet sauces or toppings.
• For extra balance, consider adding a dash of balsamic reduction as a topping for a hint of sweetness.

Tip: Pair your pizza with fresh salad to enhance the dining experience without added sugars.

High-Protein Version

• Use high-protein flour, such as bread flour, instead of all-purpose flour for the dough.
• Consider adding more protein toppings such as chicken sausage or extra salami in place of some cheese.
• Cook slightly longer as high-protein dough can take a bit more time to bake through.

Tip: A side of high-protein legumes or a bean salad can complement your meal nicely.

Creative Variations: Spicing Up Your Diavola Pizza

Vegetarian Diavola

Swap spicy salami for roasted red peppers and olives.

Tip: Add feta cheese for extra tanginess.

Margherita Diavola

Combine classic margherita flavors with spicy salami.

Tip: Use cherry tomatoes for a fresh twist.

BBQ Chicken Diavola

Top with grilled chicken and BBQ sauce for a smoky flavor.

Tip: Add red onion rings for crunch and sweetness.

Four Cheese Diavola

Mix mozzarella, gorgonzola, parmesan, and goat cheese as toppings.

Tip: Drizzle with truffle oil post-bake for luxury.

Mediterranean Diavola

Add sun-dried tomatoes, artichoke hearts, and kalamata olives.

Tip: A sprinkle of oregano lifts Mediterranean flavors even higher.

Sweet and Spicy Diavola

Top with honey drizzle after baking for a sweet contrast.

Tip: Experiment with chili-infused honey for an extra kick.

Serving Suggestions

Pair your Pizza Napoletana Diavola with a crisp green salad to balance the spicy richness. Consider serving alongside a variety of dipping sauces, like garlic aioli or spicy marinara, to enhance the experience.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain the crust’s crispiness.

Common Mistakes to Avoid

A few easy missteps can get in the way, but they’re all simple to fix.

Not Preheating the Oven

Always ensure your oven is fully preheated for best results.

Tip: A hot oven creates that sought-after crispy crust.

Overloading the Toppings

Less is more when it comes to toppings.

Tip: Keep it simple to avoid a soggy pizza.

Using Cold Dough

Let the dough come to room temperature before shaping.

Tip: Cold dough can be tricky to stretch and shape.

Skipping the Rise Time

Don’t rush the dough; allow it sufficient time to rise.

Tip: A well-risen dough is lighter and more flavorful.

Cutting the Pizza Too Soon

Let the pizza rest for a few minutes before slicing.

Tip: This helps the cheese set and prevents tears.

FAQs

What type of flour is best for pizza dough?

Using a high-protein bread flour or ’00’ flour yields a better texture and chew.

Can I freeze pizza dough?

Yes, just wrap it tightly in plastic wrap and store it in the freezer for up to three months.

What is the right temperature to bake pizza?

The ideal temperature for baking pizza is around 475°F (245°C).

How can I make pizza dough ahead of time?

Prepare the dough and allow it to rise, then refrigerate it for up to 24 hours before use.

Is Pizza Napoletana Diavola traditionally spicy?

Yes, the dish is known for its use of spicy salami and optional red pepper flakes.

Enjoying a Slice of La Dolce Vita

Pizza Napoletana Diavola is one of those dishes that feels complete the moment it leaves the oven—simple, a little fiery, and deeply satisfying. Once everything is on the table, there’s nothing left to do but enjoy the warm crust, the soft cheese, and that pleasant hit of heat in each bite.