Attilio Bachetti’s Diavola Pizza (Devil’s Pizza) — Ooni Canada

Name: Attilio Bachetti’s Diavola Pizza (Devil’s Pizza) — Ooni Canada
Total time: 21 min
Ingredients: 4 ½ cups (1000 grams) room temperature water; 3 tablespoons (50 grams) fine sea salt; ⅓ teaspoon (1 gram) active dry yeast, or ⅓ teaspoon (½ gram) instant dried yeast, or 2 grams of fresh yeast; 14 ½ cups (1,700 grams) “00” flour; 3 ⅓ cups (800 grams) peeled San Marzano tomatoes; 2 ½ teaspoons (14 grams) fine sea salt; 3 ½ cups (880 grams) fior di latte mozzarella, cut into strips; 6 cups (880 grams) spicy salami, cut into strips; 3 cups (440 grams) pitted black Gaeta olives; ½ cup (50 grams) Pecorino Romano, grated; ½ cup (50 grams) Parmigiano Reggiano, grated; 55 to 66 fresh basil leaves (5 to 6 leaves per pizza), plus more for garnishing; Extra-virgin olive oil, for drizzling

ca.ooni.com

Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the diavola pizza (devil’s pizza)!

View full recipe on ca.ooni.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ca.ooni.com.

Share this recipe:

Ingredients

4 ½ cups (1000 grams) room temperature water
3 tablespoons (50 grams) fine sea salt
⅓ teaspoon (1 gram) active dry yeast, or ⅓ teaspoon (½ gram) instant dried yeast, or 2 grams of fresh yeast
14 ½ cups (1,700 grams) “00” flour
3 ⅓ cups (800 grams) peeled San Marzano tomatoes
2 ½ teaspoons (14 grams) fine sea salt
3 ½ cups (880 grams) fior di latte mozzarella, cut into strips
6 cups (880 grams) spicy salami, cut into strips
3 cups (440 grams) pitted black Gaeta olives
½ cup (50 grams) Pecorino Romano, grated
½ cup (50 grams) Parmigiano Reggiano, grated
55 to 66 fresh basil leaves (5 to 6 leaves per pizza), plus more for garnishing
Extra-virgin olive oil, for drizzling