Pizza Diavola

In a large bowl, mix yeast and water, letting it stand for a few minutes to activate. Add the flour, mixing until a dough forms. Incorporate the salt and knead vigorously on a floured surface for 10 minutes until smooth and elastic (or use a stand mixer with a dough hook). Dust with semolina, cover with a damp tea towel, and rest for 30 minutes.

Stretch the dough into a rectangle, fold it into thirds, and form a ball. Place it in an oiled container with a lid, ensuring room for rising. Rest at room temperature for 2 hours, then refrigerate overnight or up to 4 days to develop flavour.

Remove the dough from the fridge 2 hours before use, allowing it to reach room temperature. Preheat your oven to 220°C (200°C fan-forced). Place a pizza stone or baking tray in the oven to heat up.

On a floured surface, stretch each dough ball into a 20–22 cm round, creating a rim. Place on baking paper dusted with semolina.

Spread half the crushed tomatoes on the first dough base. Add bocconcini, sausage meat, chili flakes, and salami. Drizzle with olive oil and season with salt.

Carefully transfer the pizza (with the baking paper) onto the preheated tray or stone. Bake for 15–18 minutes, or until the crust is golden and the toppings are bubbly.

Remove from the oven, drizzle with more olive oil, and top with fresh basil leaves. Serve hot. Repeat with the second dough ball and toppings.

Pair with a simple green salad and a glass of red wine for an authentic Italian experience.