Pizza Diavola

Method

1. Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
2. Knead vigorously for 8–10 minutes into a smooth, elastic dough.
3. Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
4. At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
5. Roughly crush the tomatoes in a bowl with a fork and stir in the olive oil, salt and oregano. Do not cook the sauce; it cooks on the pizza.
6. Drain the mozzarella well and slice it. Also slice the salami thinly. Wash the chili, deseed it and cut into fine rings.
7. On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
8. Spread the tomato sauce over the dough, leaving the rim free. Distribute mozzarella, salami and chili rings on top and drizzle with the remaining olive oil.
9. Slide the pizza onto the hot stone or tray and bake for 8–10 minutes until the rim is golden brown and the cheese has melted. If your oven only reaches 220–230 °C, allow 12–15 minutes.