Attilio Bachetti’s Pizza Diavola (Devil’s Pizza)

They say that the devil is in the details, and when it comes to this fiery pizza from pizzaiolo Attilio Bachetti, we have to agree. Attilio runs his family’s Naples pizzeria da Attilio (named best pizzeria in the world in 2021 and part of the Michelin guide in 2023) and here, he puts his spin on an Italian classic: la diavola pizza, or devil’s pizza. 


Much of this pizza’s kick comes from slices of Neapolitan spicy salami, which pairs well with a classic Margherita base of tomato sauce, mozzarella and basil. Attilio also mixes things up with the addition of black olives from Gaeta (a town in the south of Rome); the bitterness of the olives contrasts with the sweetness of the spicy salami, helping to bring out the aroma of the pizza. And if you really want to turn up the heat, try adding some crushed red pepper flakes, sliced Fresno chilis, or Calabrian chilis to your pie – just make sure to have lots of water on hand! 

As a bonus, Attilio also shares his expertise as a sommelier: For him, the perfect wine pairing for a pizza diavola is a nice glass of Gragnano della Penisola Sorrentina D.O.C. from Campania, which has a fresh, fragrant taste. That, or a glass of Sciascinoso, which is also from Campania but much more intense in flavour.

Want more Attilio goodness? Check out his recipes for Pizza Quattro Formaggi and Pizza Capricciosa.


Attilio Bachetti’s Pizza Diavola (Devil’s Pizza)

Note

Attilio’s recipe takes time and results in 11 dough balls, so be sure to set aside 24 hours for proofing before you cook. If you don’t have enough time or the need to make 11 pizzas, try out our Classic Pizza Dough (3 to 4 hours for proofing), or our Quick Pizza Dough, which only requires 1 hour. Depending on the type of yeast you choose, we always suggest checking the activation instructions on your yeast packets and testing accordingly. Neapolitan spicy salami is found at some specialty grocery stores and online, but soppressata (not pre-sliced!) also works.



For the dough

1. If using a mixer: Add the water and salt to the bowl of your stand mixer, followed by the yeast.

If using a mixer: Add the water and salt to the bowl of your stand mixer, followed by the yeast. When the yeast is absorbed into the water, add the flour. Turn to the lowest speed and mix until the dough comes together, about 5 to 10 minutes. (The final mix shouldn't be sticky; it should be soft and plastic to the touch and easily removed from the bowl.

If mixing by hand: In a large bowl, stir ingredients with a wooden spoon (in the same order as above) until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball.


2. Dump the dough onto a lightly-floured work surface and cover it with a damp cloth.

Let the dough rest at room temperature for 4 hours.

3. With the help of a dough scraper and a digital scale, divide the dough into 11 loaves of about 250 grams each.

Form each piece into a ball and place them either in a lightly floured dough-proofing box or on a tray covered in a kitchen towel. Let the balls rise at room temperature for about 20 hours or until doubled in size.

Tip: Be sure to evenly space out your dough balls as they will expand and grow significantly. We recommend at most 5 balls to a box or tray.


For the tomato sauce

1. In a large bowl, mash the peeled San Marzano tomatoes by hand.

Alternatively, you can use an immersion blender or food processor. Add the salt and mix. Set aside.

For the assembly

1. Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 900 °F (480 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2. Place a dough ball on a lightly floured work surface.

Push the air out from the center to the edges, leaving about ½ inch (1 centimeter) for the crust or cornicione. Stretch the dough using the slap technique until you have a disc of about 12 inches (30 centimeters) in diameter.

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3. With the help of a ladle, evenly spread about ⅓ cup (74 grams) of the tomato sauce over your dough.

Add about ⅓ cup (80 grams) of the mozzarella, ½ cup of the spicy salami (80 grams), about ¼ cup (40 grams) of the olives, 1 tablespoon (4 ½ grams) of grated Parmigiano Reggiano and 1 tablespoon (4 ½ grams) of Pecorino Romano. Finish with 5 to 6 basil leaves and a drizzle of extra-virgin olive oil.

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4. Transfer the pizza to a lightly floured pizza peel and give the edges a final pull to stretch it out and adjust its shape.

Bake the pizza for 1 ½ to 2 ½ minutes, turning with a peel every 20 seconds or so to ensure an even bake.

5. Take the pizza out of the oven, add a few more fresh basil leaves, slice and enjoy! Repeat the steps for the remaining pizzas.