DIAVOLA PIZZA RECIPES

Steps:

• For dough, combine oil, yeast and 2 tbsp lukewarm water in a bowl to dissolve yeast. Combine flour and 1 tbsp salt in a bowl and make a well in the centre. Add 680ml water and yeast mixture to well and mix with your hands to form a sticky dough (3-4 minutes). Cover with plastic wrap to hydrate (15 minutes), then knead on a lightly floured bench until smooth (2 minutes). Return to bowl, cover with plastic wrap and refrigerate to ferment (24 hours).
• Strain tomato (reserve juice for another use; it's good for Bloody Marys), then press through a colander into a bowl. Add oil, season to taste with salt and stir to combine.
• Preheat oven to 230°C or highest setting and preheat a pizza stone (see note). Portion dough into six on a lightly floured surface. Working with one piece at a time, place lightly floured hands around the dough and pull it towards you along the bench so the leading edge pulls under. Rotate, tucking edges under, and repeat to form a smooth ball – the aim is to create tension in the dough. Repeat with remaining dough, transfer to a greased tray, cover loosely with greased plastic wrap and rest at room temperature until doubled in size (1½-2 hours).
• In batches, invert dough onto a floured surface. Heavily flour the top, then flatten to a 30cm round, pushing outwards from the centre using your fingers, without pressing on the edge so you get a good crust. If you have a pizza slide, assemble on a well-floured bench; if you don't, transfer bases to a floured pizza tray with holes to assemble (see note). Brush 2cm around the edge with olive oil for a crisp crust. Spread tomato mixture to reach edge of crust, place salami slices on top, touching but not overlapping, then jalapeños, then scatter with cheese. Transfer to pizza stone with a pizza slide or transfer tray onto stone in oven and bake until puffed and golden brown (10 minutes). Season to taste with salt and olive oil and serve.

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.