Pizza alla diavola

To prepare the devil's pizza, first, make the starter dough: pour the water in a jug, crumble the fresh yeast 1, and mix to dissolve it completely 2. Add the water and yeast mixture to the flour you have placed in a bowl 3.

First, mix with a spoon 4, then work with your hands but without kneading too much, just ensure that all the flour is incorporated. Roughly break up the dough in the bowl 5, then cover with plastic wrap 6 and let it mature in the refrigerator for 34 hours.

After the maturation time, put the pieces of the starter dough in the bowl of a stand mixer with a hook attachment 7. Add the crumbled yeast 8 and the flour 9.

Also pour in half of the water 10 and turn on the mixer. Gradually add the remaining water while keeping the mixer running until completely absorbed. At this point, also add the salt 11 and the oil slowly 12, still with the mixer running.

When the dough is smooth and homogeneous 13, transfer it to a work surface, cover with the bowl, and let it rest for 10 minutes 14. After this time, give it 2 folds 15.

Let the dough rest again, covered with the bowl for 10 minutes 16. Repeat this operation 2 more times, then put the dough back in the bowl 17, cover with plastic wrap, and let it rise at room temperature for about an hour or until doubled 18. Meanwhile, preheat the baking stone on the top shelf of the already hot oven at 482°F (in static mode).

Once doubled in volume 19, turn the dough onto the work surface and use a dough scraper 20 to cut it into 6 portions, approximately 10 oz each 21.

Make small folds to form balls 22 23 and place them one by one on an oiled tray 34.

Oil the balls on the surface as well 25, cover with plastic wrap, and let rise at room temperature for 30 minutes 26. Meanwhile, prepare the topping: pour the peeled tomatoes in a bowl and crush them with your hands 27.

Season with oil 28, salt 29, and basil, then mix 30. Cut the spicy salami into thin slices.

After the rising time, spread the dough balls on a semolina-dusted surface, pressing with your fingertips from the center and gently stretching the dough until it reaches a diameter of about 12-13 inches 31. Spread the tomato sauce on the surface 32 and distribute the mozzarella 33.

Add the slices of spicy salami 34, then gently transfer the pizza onto the peel 35 and slide it onto the baking stone. Bake for 6 minutes, then remove from the oven and garnish with basil. Your devil's pizza is ready to be served 36!