Diavola (Spicy Salami)

Name: Diavola (Spicy Salami)
Prep time: 20 min
Cook time: 2 min
Total time: 28 h 52 min
Yield: 4 servings
Cuisine: Neapolitan
Ingredients: 596 g Caputo "00" Chef's Flour (blue bag); 388 g water; 14.9 g salt; 1.2 g yeast; 4 balls Pizza dough (see formula above); 400g San Marzano tomatoes; 3 g Salt; 200g Fresh mozzarella; 100g, sliced thin Spicy salami piccante; 1 g Calabrian chili paste (Optional); drizzle Honey (After baking)

Neapolitan heat — spicy salami piccante on a Margherita base. The salami cups curl up and collect little pools of spicy oil.

Recipe by the Pizza Planet team · Published January 22, 2026

Prep + bake 22 min · Dough schedule 28 h 30 min · Total 28 h 52 min4 servings

Open in Calculator →

Honey on pizza confuses people right up until they try it. The drizzle isn't sweetness for its own sake — it's there to balance the chili heat and salt of the salami, the way a great glaze finishes a pork shoulder. Thick-cut domestic pepperoni and natural-casing imported salami piccante behave nothing alike here. Reach for the thin-sliced natural-casing: it cups, it crisps, it pools a tiny bit of spicy oil in the center of each disc. That oil mixing with the honey on the way down is the whole point of the pie. We build the dough on the blue-bag Caputo Chef's, which holds a long ferment and gives the rim enough structure to carry all that salami fat.

Flour: Caputo "00" Chef's Flour (blue bag) (13% protein) — read the review

Dough Formula

Dough formula in grams and baker's percentage
Ingredient	Grams	Baker's %
Flour (13% protein)	596 g	100.0%
Water	388 g	65.1%
Salt	14.9 g	2.5%
Yeast	1.2 g	0.2%

Makes 4 balls of ≈250 g

Ingredients

Dough

•4 balls Pizza dough (see formula above)

Sauce

•400g San Marzano tomatoes
•3 g Salt

Toppings

•200g Fresh mozzarella
•100g, sliced thin Spicy salami piccante
•1 g Calabrian chili paste — Optional
•drizzle Honey — After baking

Instructions

1
Make the dough: mix per the formula above, then follow the calculator schedule for Neapolitan — 29 h bulk/cold ferment before shaping (hands-on 20 min).
2
Prepare sauce — crush tomatoes with salt.
3
Stretch dough, add sauce and torn mozzarella.
4
Distribute salami slices evenly — they'll curl and crisp in the oven.
5
Bake at 480-510°C (900-950°F) for 60-90 seconds.
6
Finish with honey drizzle and optional chili paste.

Tips

→Hands-on time is about 22 minutes; allow the dough its full ferment — see the calculator schedule
→Thin-sliced salami curls up better than thick slices
→The honey drizzle is non-negotiable — sweet + spicy + salty is perfection
→Natural-casing pepperoni curls up more reliably

🎬

How to Make Diavola (Spicy Salami)

Video coming soon

Shop this bake

Flour
Caputo "00" Chef's Flour (blue bag)
Buy the blue bag if you cold-ferment 24–72 hours. It is the 00 that survives a long ferment, which is also what lets it brown in a home oven.
$19.99· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →
Ingredient
La Valle San Marzano D.O.P. Whole Peeled Tomatoes
The consortium's protected-origin mark: variety and ground audited. The catch is that La Valle publishes no product page, so the mark is read off the tin and the listing, not a maker's record.
$26.59· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the buying guide →
Ingredient
BelGioioso Fresh Mozzarella Ball
Fresh mozzarella, the wetter style by definition: right for a 60-to-90-second bake, wrong for a home oven, where it weeps onto the base instead of flashing off.
$4.49· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the buying guide →
Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →
Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
$139.00· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →
Equipment
Skyflame Aluminium Pizza Peel (14 × 16 in)
The single peel to own if you own one: thin enough to launch from, rigid enough to turn and retrieve with, at the size a home oven door takes.
$26.99· as of Aug 31, 2026
i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Affiliate link — we earn a small commission at no extra cost to you.
Check price on Amazon →Read the review →