Pizza alla Diavola with Spicy Salami and Chili

What you need

• 300 g (2 1/2 cups) 00 flour, or bread flour
• 200 ml (3/4 cup) lukewarm water
• 3 g (1 tsp) active dry yeast
• 8 g (1 1/2 tsp) fine salt, for the dough
• 200 g (7 oz) canned whole peeled tomatoes, drained
• 1 pinch salt, for the sauce
• 200 g (7 oz) fresh mozzarella, torn, patted dry
• 100 g (3.5 oz) spicy salami, thinly sliced
• 1/2 tsp red pepper flakes, more to taste
• 2 tbsp olive oil, extra virgin
• 6 leaves fresh basil

Method

Restated from the original video

1. 1

   Whisk the yeast into the water until dissolved. Pour it over the flour, add the salt, and work everything together with your hand.

2. 2

   Turn the dough out and knead it for 8-10 min, until it feels smooth and bounces back when poked.

3. 3

   Leave the dough in an oiled bowl under a damp towel until it doubles, 1 1/2-2 hours.

4. 4

   Cut the dough in two and roll each piece into a ball. Cover and rest 30 min.

5. 5

   Put a baking steel, stone or upside-down heavy tray on the middle rack. Heat the oven to 250 °C (480 °F) and let it soak for 30 min.

6. 6

   Crush the tomatoes by hand with a pinch of salt. The sauce should be rough, not smooth.

7. 7

   Stretch one ball on a floured surface into a 28 cm (11 in) round, thicker at the rim. Slide it onto a floured sheet of baking paper.

8. 8

   Spread half the tomatoes over the dough, leaving a 2 cm (3/4 in) border. Scatter over half the mozzarella, then half the salami and a pinch of red pepper flakes.

9. 9

   Slide the pizza with the paper onto the hot steel. Bake until the rim is blistered and the cheese bubbles, 8-10 min.

10. 10

    Top with half the basil and a drizzle of oil. Repeat with the second pizza and serve at once.

Imported from frontrangefed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.