Topping recipe

Diavola

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Spicy salame, thinly sliced, Chilli oil. Scaled for 1 pie.

1 pieNeapolitan12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

⅓ cup80 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn90 g

Toppings

Spicy salame (soppressata piccante or ventricina), thinly sliced

about 1½ oz, 12–15 slices40 g

Finishing

Chilli oil (drizzle)

1 tsp5 g

Fresh basil leaves

6–8 leaves2 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Fine sea salt

1 tsp5 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the tomato thin with a bare rim and scatter the torn mozzarella over it.
BeforeLay the salame over the cheese in a single layer so every slice touches the heat and crisps at the edge.
AfterDrizzle the chilli oil and tear the basil over the pie while it's hot.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella90 g

Spicy salame, thinly sliced40 g

Chilli oil5 g

Fresh basil leaves2 g

Pair with

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