Italian Diavola Pizza
AuthorAJ Hussey
Add the yeast to a medium bowl with the warm and honey water. Make sure the water is not too cold or too hot. (It can kill the yeast)
Add 6 Cups of the flour & salt to a bowl adding making a hole in the middle of the flour.
Add the yeast-and-warm-water mix, along with the oil into the hole you made
Staring with a spoon mix the ingredients until sticky. Flour a table top and add the dough. Knead for 10 to 15 minutes until the dough is smooth and elastic.
Grease up the bowl you with some olive oil and put the dough inside. make sure the top is slightly oiled. Cover with a towel and let rest until doubled in size.
While your pizza dough is resting place your tomatoes into a bowl.
Add the salt and using a hand blender like the Chefman Immersion Blender pluse a few times to break up the tomatoes. Make sure not to over blend, you don't want to blend until smooth you want little pieces of tomato.
Preheat your oven to its highest setting.( make sure you have a pizza stone in the oven as well its the trick to making this like true Italian pizza!)
Pour the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles.
Divide the dough in half and let it rest for a few minutes
Roll each half into a 12-inch disc
Place your dough on a floured pizza peel and start adding your toppings starting with the sauce, salami, chilis, basil and finally the mozzarella.
Give the Peal a little shake to release the dough from the peel so it can slide easily. (you might have misshaped your pizza when you do this. you pull it back into a circle shape. It doesn't have to be perfect this is a rustic pizza and it will look a lot better)
Slide the pizza on to the stone and let it cook for 8-10 mins or until golden brown!
Ingredients
Directions
Add the yeast to a medium bowl with the warm and honey water. Make sure the water is not too cold or too hot. (It can kill the yeast)
Add 6 Cups of the flour & salt to a bowl adding making a hole in the middle of the flour.
Add the yeast-and-warm-water mix, along with the oil into the hole you made
Staring with a spoon mix the ingredients until sticky. Flour a table top and add the dough. Knead for 10 to 15 minutes until the dough is smooth and elastic.
Grease up the bowl you with some olive oil and put the dough inside. make sure the top is slightly oiled. Cover with a towel and let rest until doubled in size.
While your pizza dough is resting place your tomatoes into a bowl.
Add the salt and using a hand blender like the Chefman Immersion Blender pluse a few times to break up the tomatoes. Make sure not to over blend, you don't want to blend until smooth you want little pieces of tomato.
Preheat your oven to its highest setting.( make sure you have a pizza stone in the oven as well its the trick to making this like true Italian pizza!)
Pour the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles.
Divide the dough in half and let it rest for a few minutes
Roll each half into a 12-inch disc
Place your dough on a floured pizza peel and start adding your toppings starting with the sauce, salami, chilis, basil and finally the mozzarella.
Give the Peal a little shake to release the dough from the peel so it can slide easily. (you might have misshaped your pizza when you do this. you pull it back into a circle shape. It doesn't have to be perfect this is a rustic pizza and it will look a lot better)
Slide the pizza on to the stone and let it cook for 8-10 mins or until golden brown!