Diavola Pizza is a spicy Italian pizza traditionally topped with tomato sauce, mozzarella, spicy salami, and chili peppers. This homemade version has a crisp, chewy crust, creamy mozzarella, spicy salami, red chili flakes, and pickled jalapeños for an extra kick.
It's spicy without being overwhelmingly hot, and once the pizza dough is ready, it takes only about 15 minutes to top and bake.
If you love homemade pizza night, try my BBQ Chicken Ranch Pizza and Smoked Pizza next!
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What Is Diavola Pizza?
Diavola pizza is a spicy Italian pizza made with tomato sauce, mozzarella, spicy salami, and chili peppers. The name "Diavola" means "devil" in Italian, referring to the pizza's spicy heat.
Traditional versions commonly use a spicy Italian salami such as Spianata Calabrese or hot soppressata. My version adds red chili flakes and pickled jalapeños for even more flavor and heat.
Why You'll Love This Diavola Pizza Recipe
- Spicy: Between the spicy salami, chili flakes, and pickled jalapenos, this pizza has the perfect kick without being overwhelming. I'm not a huge fan of spicy food, but this pizza didn't bother me and had tons of flavor.
- Crispy, chewy crust: Use "00" flour for a delicious pizzeria-style crust, or use your favorite homemade pizza dough.
- Quick bake: From oven to table in about 12 minutes, it's even perfect for weeknights.
- Customizable: Dial the heat up or down, or swap the jalapenos for roasted red peppers.
Diavola Pizza Ingredients
- Pizza dough: You can make my Homemade Pizza Dough with "00" flour for that chewy Neapolitan-style crust, or swap in my Sourdough Pizza Dough (so good). Short on time? Grab a dough ball from the grocery store.
- Water, yeast, and sugar: Warm water, quick-rise yeast (or pizza yeast), and just a touch of sugar help the dough rise quickly and give it a light, airy texture.
- Olive oil: Adds tenderness to the dough. Avocado oil works too if that's what you have on hand.
- Pizza sauce: Use a classic red pizza sauce for the base, either homemade or store-bought. You can also try a spicy arrabbiata sauce. I love using my Homemade Canned Pizza Sauce.
- Mozzarella cheese: Fresh mozzarella torn into chunks gives you those creamy, gooey pools. If you prefer, you can also use low-moisture mozzarella.
- Spicy salami: Spianata Calabrese, a spicy Italian salami from Calabria, is a classic choice for Diavola pizza. Hot soppressata also works well. If you can't find either one, use hot pepperoni or another spicy Italian salami.
- Red chili flakes: Classic for Diavola (literally "devil's pizza"). If you want extra heat, swap for crushed Calabrian chili peppers or hot chili peppers.
- Pickled jalapeños: These aren't traditional on Diavola pizza, but I love the tangy heat they add. I used my Quick Pickled Jalapenos. Leave them off for a more traditional version, or replace them with Calabrian chili peppers, peppadew peppers, Cowboy Candy, or even sliced fresh hot peppers.
- Basil: Fresh basil leaves scattered on top after baking balance the spice with freshness. If you don't have basil, a sprinkle of fresh parsley works too.
- Optional toppings: Black olives, kalamata olives, red onion, bell peppers, or mushrooms all work if you want to make it a loaded spicy pizza Diavola.
How to Make Diavola Pizza
Stir the yeast and sugar into warm water and let it sit until it becomes foamy. Mix flour and salt in a large bowl, then add the yeast mixture and olive oil. Stir, then knead until smooth.
Roll the dough on a floured surface until it's the right size for your pan. Place on a greased pizza pan or baking sheet. I like to make a bit of a lip so it holds everything in there nicely. If you're baking on a pizza stone or in a pizza oven, sprinkle cornmeal on your peel first so the crust slides off easily.
Spread pizza sauce evenly over the dough. Leave a border around the edge.
Scatter torn mozzarella pieces across the top. (Dry the mozzarella with a paper towel first if it is quite wet). Layer slices of spicy salami on top. Sprinkle with chili flakes and scatter pickled jalapeños.
Bake at 450°F for about 12 minutes, or until the crust is golden and the cheese is bubbling.
Top with fresh basil leaves, slice, and serve hot.
Variations
Olive Lovers: Add black olives or Kalamata olives for a salty contrast.
Vegetarian Spicy Diavola: Leave off the meat and pile on mushrooms, red onion, bell peppers, and roasted red peppers.
Extra Spicy: Go for Calabrian chili peppers, hot chili peppers, or spicy sausage for a devil's pizza that really lives up to its name.
Hot and Sweet: Drizzle hot honey over the pizza right after baking. The sweet-and-spicy combo is so delicious.
Dairy-Free: Swap mozzarella cheese for your favorite dairy-free cheese alternative.
Sourdough Diavola: Use my Sourdough Pizza Dough Recipe instead of regular dough for a tangy, chewy crust.
How to Store:
Let the pizza cool completely, then store slices in an airtight container or wrap them tightly in foil. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
How to Reheat Pizza:
For the best results, reheat slices in a hot oven at 375°F for 8-10 minutes, or in an air fryer at 350°F for 2-3 minutes until the crust is crisp again. The microwave works too, but the crust won't be as crisp.
Recipe FAQs
Fresh mozzarella melts into those signature creamy pockets, but you can use any mozzarella you have on hand.
Spianata Calabrese or any spicy Italian salami is traditional. If you can't find it, substitute with hot soppressata, pepperoni, or even chorizo for a similar spicy kick.
Yes. The jalapeños are a fun twist, but you can leave them off or replace them with roasted red peppers or even sun-dried tomatoes to make it less spicy.
Yes. Place the pizza stone in the oven while it preheats to 500°F. Transfer the assembled pizza to the hot stone and bake for about 8-10 minutes, or until the crust is golden and the cheese is bubbling.
Diavola pizza is meant to have some heat, but you can easily adjust it. For a milder pizza, reduce the chili flakes and leave off the jalapeños. For more heat, add Calabrian chili peppers or extra chili flakes.
Printable Recipe
Spicy Diavola Pizza
Ingredients
For the Dough:
- 1 cup warm water
- 2 teaspoons quick-rise yeast (or pizza yeast)
- 1 teaspoon sugar
- 2½ cups "00" flour (or all-purpose flour)
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Toppings:
- 1 cup pizza sauce (homemade or store-bought)
- 200 grams fresh mozzarella cheese, torn into chunks
- 80 grams spicy salami (such as Spianata Calabrese)
- 1 teaspoon red chili flakes
- ½ cup pickled jalapeños
- fresh basil leaves
Instructions
- Preheat oven to 450°F. Set the rack to the middle position. In a small bowl, stir the warm water with the yeast and sugar. Let the mixture rest for 5 minutes until foamy on top.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture along with the olive oil. Stir until a shaggy dough forms, then knead until the dough becomes soft and smooth. If sticky, sprinkle in a bit more flour.
- Roll the dough ball on a floured surface until it's the right size for your pizza pan. Transfer to a greased pizza pan or baking sheet. If using a pizza stone or pizza oven, dust a pizza peel with cornmeal before sliding the dough on.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Cut or tear fresh mozzarella into smaller chunks, pat dry with a paper towel if needed, and scatter them over the sauce.
- Layer slices of spicy salami evenly on top, then sprinkle with chili flakes and scatter pickled jalapeños.
- Bake at 450°F for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- Remove from the oven, top with fresh basil leaves, slice into wedges and serve immediately. Enjoy!
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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