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

Name: Attilio Bachetti’s Diavola Pizza (Devil’s Pizza) — Ooni UK
Total time: 21 min
Ingredients: 1000 grams room temperature water; 50 grams fine sea salt; 1 gram active dry yeast, or 0.5 gram) instant dried yeast, or 2 grams of fresh yeast; Caputo Dried Yeast (100g); 1,700 grams “00” flour; Caputo Pizzeria Flour (1kg); 800 grams peeled San Marzano tomatoes; Mutti Classic Pizza Sauce (400g); 14 grams fine sea salt; 880 grams fior di latte mozzarella, cut into strips; 880 grams spicy salami, cut into strips; 440 grams pitted black Gaeta olives; 50 grams Pecorino Romano, grated; 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

uk.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 uk.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 uk.ooni.com.

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Ingredients

1000 grams room temperature water
50 grams fine sea salt
1 gram active dry yeast, or 0.5 gram) instant dried yeast, or 2 grams of fresh yeast
Caputo Dried Yeast (100g)
1,700 grams “00” flour
Caputo Pizzeria Flour (1kg)
800 grams peeled San Marzano tomatoes
Mutti Classic Pizza Sauce (400g)
14 grams fine sea salt
880 grams fior di latte mozzarella, cut into strips
880 grams spicy salami, cut into strips
440 grams pitted black Gaeta olives
50 grams Pecorino Romano, grated
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