Pizza diavola with 'nduja and hot honey

Pizza Pizza oven Wood-fired Spicy Meat Italian Outdoor cooking Medium

'Nduja is a spreadable, spicy sausage from Calabria that melts in the heat of a pizza oven into a red, spiced oil. Together with thin slices of spicy salami and a thread of hot honey you get a pizza that's sharp, salty and sweet at once. The dough proofs for a day at room temperature, so you start in the morning and bake in the evening. Be sparing with the toppings: with a 30-centimetre base and less than a minute of bake time everything has to be right first time.

x_ckl_recipe_markerPizza diavola with 'nduja and hot honey Thin pizza with spicy salami, creamy 'nduja and a drizzle of chili honey, baked in about a minute. How to make pizza diavola with 'nduja and hot honey? Main course Italian 4 30 minutes 1 minute 8 hours

Dissolve the yeast in the water. Add the flour and mix until there are no dry spots left. Rest for 20 minutes, then add the salt and knead the dough for 10 minutes until smooth and elastic.
Cover the bowl and let the dough rise for 2 hours at room temperature.
Divide the dough with a dough scraper into 4 pieces of about 250 g. Fold each piece into a tight ball and place the balls with space between them in a sealed container. Let them rise another 4 to 6 hours until airy and a fingertip dent slowly springs back.
Crush the tomatoes with your hands and stir in the salt. Do not cook the sauce; it will cook in the oven. Tear the mozzarella into pieces and drain it for at least 1 hour in a sieve.
Gently warm the honey with the chili flakes in a small saucepan until just warm. Remove from the heat and let it infuse.
Stoke the oven with small pieces of dry hardwood until the thermometer reads around 400 °C. That takes about 15 minutes. Then keep a small, lively fire.
Place a dough ball on a layer of semolina. Press it with your fingertips from the centre outwards until you have a base of 28–30 cm, leaving a rim of 1.5 cm untouched. Do not use a rolling pin; this keeps the air in the rim.
Place the base on the pizza peel and spread 3–4 tbsp of tomato over it. Top with mozzarella, salami and small dollops of 'nduja.
Slide the pizza onto the stone with one quick movement. Turn the stone a quarter turn whenever the rim on the fire side browns, until the rim is spotted all around and the base is cooked. Allow about 1 minute.
Remove the pizza from the oven and immediately drizzle some hot honey over it. Scatter a few basil leaves on top and cut into slices. Add a small piece of wood to the fire for the next pizza so the temperature recovers.

Pizza Pizza oven Wood-fired Spicy Meat Italian Outdoor cooking Medium 600 g tipo 00 flour 390 ml lukewarm water 15 g salt 3 g dried yeast 50 g semola rimacinata (fine semolina), for dusting while shaping 400 g canned peeled tomatoes 1 tsp salt, for the sauce 250 g mozzarella fior di latte 100 g spicy salami (salame piccante), thinly sliced 80 g 'nduja 4 tbsp liquid honey 1 tsp chili flakes 8 basil leaves Pizza oven Pizza peel Sealable dough container Dough scraper Sieve Heatproof gloves Pizza cutter Pizza Oven pizza-ovens Make Your Own Pizza make-your-own-pizza Pizza Accessories pizza-accessories Pizza Plates pizza-plates ZiiPa Pizza Oven Piana - Wood-fired - with Thermometer - Anthracite - for ø 30 cm pizzas - Rotating pizza stone ZiiPa ["Pizza Oven"] ZiiPa Protective cover - for Pizza Oven Piana - Anthracite ZiiPa ["Beschermhoes"] ZiiPa Pizza dough box - ø 16 cm / 250 grams - Black - 6 pieces ZiiPa ["Vershouddoos"] ZiiPa Kneading board Paoli - 45 x 45 cm - stainless steel - Non-slip ZiiPa ["Kneedplank"] KitchenAid Bowl Scraper set Core Silicone 2pc Black/Red - KitchenAid ["Deegschraper"] Cookinglife Grill Pizza Cutter / Pizza Knife - 35 cm Grill Fanatics Pizzasnijder Cookinglife Grill BBQ Gloves / Oven Gloves Black Leather 500 °C - 2 pieces Grill Fanatics BBQ Handschoen Pizza Margherita from the pizza oven foodies-pizza-margherita-from-the-pizza-oven

Recipe

Pizza diavola with 'nduja and hot honey

Thin pizza with spicy salami, creamy 'nduja and a drizzle of chili honey, baked in about a minute.

Course	Main course
Kitchen	Italian
Servings	4

Preparation time

Preparation time	30 minutes
Time in oven	1 minute
Total	8 hours

Equipment

Pizza oven
Pizza peel
Sealable dough container
Dough scraper
Sieve
Heatproof gloves
Pizza cutter

Ingredients

600 g tipo 00 flour
390 ml lukewarm water
15 g salt
3 g dried yeast
50 g semola rimacinata (fine semolina), for dusting while shaping
400 g canned peeled tomatoes
1 tsp salt, for the sauce
250 g mozzarella fior di latte
100 g spicy salami (salame piccante), thinly sliced
80 g 'nduja
4 tbsp liquid honey
1 tsp chili flakes
8 basil leaves

How to make pizza diavola with 'nduja and hot honey?

Dissolve the yeast in the water. Add the flour and mix until there are no dry spots left. Rest for 20 minutes, then add the salt and knead the dough for 10 minutes until smooth and elastic.
Cover the bowl and let the dough rise for 2 hours at room temperature.
Divide the dough with a dough scraper into 4 pieces of about 250 g. Fold each piece into a tight ball and place the balls with space between them in a sealed container. Let them rise another 4 to 6 hours until airy and a fingertip dent slowly springs back.
Crush the tomatoes with your hands and stir in the salt. Do not cook the sauce; it will cook in the oven. Tear the mozzarella into pieces and drain it for at least 1 hour in a sieve.
Gently warm the honey with the chili flakes in a small saucepan until just warm. Remove from the heat and let it infuse.
Stoke the oven with small pieces of dry hardwood until the thermometer reads around 400 °C. That takes about 15 minutes. Then keep a small, lively fire.
Place a dough ball on a layer of semolina. Press it with your fingertips from the centre outwards until you have a base of 28–30 cm, leaving a rim of 1.5 cm untouched. Do not use a rolling pin; this keeps the air in the rim.
Place the base on the pizza peel and spread 3–4 tbsp of tomato over it. Top with mozzarella, salami and small dollops of 'nduja.
Slide the pizza onto the stone with one quick movement. Turn the stone a quarter turn whenever the rim on the fire side browns, until the rim is spotted all around and the base is cooked. Allow about 1 minute.
Remove the pizza from the oven and immediately drizzle some hot honey over it. Scatter a few basil leaves on top and cut into slices. Add a small piece of wood to the fire for the next pizza so the temperature recovers.

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Really let the mozzarella drain. Fior di latte contains a lot of moisture, and in the short baking time that moisture doesn't disappear but stays as a pool in the middle of your pizza.

Put the 'nduja on last, in dollops about the size of a hazelnut. That way it melts over the salami instead of disappearing under the cheese.

Common mistake: the rim is already black while the base is still pale. That means the flames are too high and the stone doesn't have enough heat. Let the fire die down a little and give the stone a few minutes to recover before you slide in the next pizza.

Can't find 'nduja? Use a little extra spicy salami and stir a pinch of smoked paprika into the tomato. For children, simply omit the chili in the honey.

In a gas pizza oven this recipe works the same. Turn the flame down a bit if the rim colours faster than the base. In a conventional kitchen oven, heat a pizza stone for an hour on the highest setting and bake the pizza 6–8 minutes.

Dough balls keep for up to 2 days in a sealed container in the fridge. Take them out 2 hours before baking. Reheat leftover pizza on the hot stone to get it crisp again.