Calabrese Diavola

Embark on a fiery culinary journey with the Calabrese “Diavola” pizza, inspired by the bold flavors of Italy’s southern regions. “Diavola,” meaning “devil’s style,” is the epitome of spiciness, featuring tomato sauce, mozzarella, and the fiery soppressata piccante or salame piccante. Hailing from Calabria, Puglia, and Sicily, this pizza captures the essence of Italy’s chile belt, known for its passion for all things spicy. As the Italian counterpart to pepperoni pizza, “Diavola” brings a delightful heat that adds excitement to every bite. Be prepared to savor the enticing blend of flavors and embrace the devilishly delicious Calabrese “Diavola” pizza.

INGREDIENTS:

• 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Poolish
• 2 parts flour mixed with 1 part semolina, for dusting
• ⅔ cup (140 grams) ground tomatoes, preferably Tomato Magic or DiNapoli
• ½ teaspoon (2 grams) fine sea salt
• ¾ teaspoon (.5 grams) dried oregano
• 7 ounces (200 grams) part-skim mozzarella cheese, shredded (1¾ cups)
• 12 large slices (2 ounces/60 grams) soppressata piccante
• Red pepper flakes, for sprinkling
• 1 tablespoon (16 grams) Hot Pepper Oil
• Handful of arugula leaves
• Small piece Parmigiano-Reggiano cheese, cold, for shaving

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
2. Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
3. Put the ground tomatoes in a bowl and mix in the salt and oregano. Set aside.
4. Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
5. Sprinkle a wooden peel with the dusting mixture.
6. Open the dough on the work surface to a 13-inch round with a slightly raised edge.
7. Move the dough to the peel.
8. Spoon the tomato sauce in the center of the dough and spread it evenly over the surface, leaving a ¾-inch border.
9. Mound the mozzarella in the center of the pizza and spread it evenly over the sauce.
10. Slide the pizza onto the top stone and bake for 7 minutes.
11. Lift the pizza with the peel and arrange the soppressata evenly over the top.
12. Rotate the pizza and transfer it to the bottom stone. Continue to bake for another 7 minutes until the bottom is browned and crisp, and the top is golden brown.
13. Transfer the pizza to a cutting board and cut into 6 wedges.
14. Finish with a sprinkling of pepper flakes, a drizzle of pepper oil, a scattering of arugula leaves, and shavings of Parmigiano-Reggiano.

YIELD:

• One 13-inch Calabrese “Diavola” pizza; approximately 6 slices.

SPECIAL INSTRUCTIONS:

• Be cautious with the red pepper flakes and hot pepper oil, as they add significant heat to the pizza.

TIPS:

• Customize the level of spiciness by adjusting the amount of soppressata piccante or adding more red pepper flakes to your taste.

HOT PEPPER OIL MAKES 1 CUP (255 GRAMS)

Create a delightful custom hot pepper oil with the recipe used in my restaurants. This versatile oil lets you control the heat level and flavor, making it a perfect accompaniment to various dishes, from grilled fish, chicken, or steak to sautéed vegetables. Enhance the taste experience with warm bread for dipping or spoon up the oil for an extra kick of chile heat. The Calabrese peppers, serrano chiles, and Thai chiles come together in a symphony of spice, complemented by the smoked sweet paprika and seasonings. Store it in a wide-mouthed jar for easy drizzling and spooning up the solids when you desire an extra burst of heat.

INGREDIENTS:

• 1 tablespoon (14 grams) water
• 1 tablespoon (15 grams) crushed Calabrese peppers
• 2½ teaspoons (7 grams) chopped serrano chiles (with seeds)
• 2 teaspoons (5 grams) chopped Thai chile
• ½ small (.5 grams) Thai chile
• ¼ teaspoon (.7 grams) smoked sweet paprika
• ¼ teaspoon (1.5 grams) fine sea salt
• ¼ teaspoon (.5 gram) freshly ground black pepper
• 1 cup (240 grams) olive or canola oil

PREPARATIONS:

1. Combine the water, Calabrese peppers, serrano chiles, Thai chiles, paprika, salt, and pepper in a heavy saucepan.
2. Place the saucepan over medium-high heat and stir for about 30 seconds.
3. Stir in the oil, and when it comes to a boil, lower the heat to a simmer.
4. Simmer for 1 minute.
5. Remove from heat and pour the mixture into a heatproof container.
6. Allow the oil to cool completely, then cover and store at room temperature for up to 2 weeks.

The Calabrese “Diavola” pizza is a journey into the heart of fiery Italian cuisine, showcasing the tantalizing flavors of Italy’s southern regions. “Diavola,” meaning “devil’s style,” delivers a mouthwatering blend of tomato sauce, mozzarella, and the spicy soppressata piccante or salame piccante—a culinary experience synonymous with the chile belt of Calabria, Puglia, and Sicily.

While pepperoni pizza holds a place in the hearts of Americans, the Italian “Diavola” reigns supreme in the realms of boldness and spice. As the influence of Italian spicy salamis circles back to the United States, this pizza represents the “new pepperoni” that pizzerias across America are embracing.

The secret to achieving the perfect “Diavola” lies in mastering the art of spicing the tomato sauce, layering the mozzarella, and arranging the soppressata with precision. Each bite is an explosion of flavors, with a touch of heat that delights the senses.

Beyond the pizza, the Hot Pepper Oil elevates your culinary creations with a customizable heat factor and a burst of flavor. This versatile oil pairs impeccably with grilled fish, chicken, or steak, and it adds a delightful kick to sautéed vegetables. A drizzle of Hot Pepper Oil is the ideal accompaniment to warm bread, elevating your bread-dipping experience.

Indulge in the devilish allure of the Calabrese “Diavola” pizza, and embrace the symphony of spice and flavors that define Italy’s chile belt. Let each slice transport you to the picturesque landscapes of Calabria, Puglia, and Sicily, where passion for spice and culinary excellence reign supreme.

Discover the pleasure of customizing your culinary journey with the Hot Pepper Oil, savoring the perfect balance of heat and flavor. Embrace the versatility of this oil, adding it to a myriad of dishes and experiencing the full spectrum of taste and delight.

May the Calabrese “Diavola” and the Hot Pepper Oil awaken your taste buds, and may the journey into the heart of Italy’s spiciest culinary delights be filled with joy and satisfaction.