Spicy Diavola Pan Pizza
Spicy Diavola Pan Pizza gives you crisp pan edges, spicy salami, melted mozzarella, and a fiery tomato bite without the cost of takeout.
This recipe uses basic dough ingredients, a small amount of bold salami, and simple tomato sauce. It is an indulgent comfort food made with real ingredients, so it feels special while staying practical for a weeknight.
Why You’ll Love This Recipe
- Crisp edges: The oiled pan gives the crust a golden, crunchy bottom.
- Bold heat: Spicy salami, chili flakes, and fresh chili bring real Diavola flavor.
- Melty cheese: Mozzarella bubbles into the tomato sauce and softens the spice.
- Simple method: Press the dough into the pan, top it, and bake it hot.
Fabian’s Budget Tip: Use a small amount of spicy salami and slice it thin. You get big flavor in every bite without buying a large pack. If mozzarella costs more that week, use half mozzarella and half mild shredded cheese.
Ingredients (Serves 4)
For the Dough
- 2 1/2 cups all purpose flour, 320 g
- 3/4 cup warm water, 180 ml, plus 1 to 2 tablespoons if needed
- 1 teaspoon instant yeast, 3 g
- 1 teaspoon sugar, 4 g
- 1 teaspoon fine salt, 6 g
- 1 tablespoon olive oil, 15 ml, plus 1 tablespoon for the pan
For the Sauce and Toppings
- 1 cup tomato sauce or crushed tomatoes, 240 g
- 1 small garlic clove, finely grated
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt
- 1/2 teaspoon chili flakes, or more to taste
- 8 oz mozzarella, 225 g, torn or shredded
- 4 oz spicy salami, 115 g, thinly sliced
- 1 fresh red chili, thinly sliced
Step-by-Step Instructions
1. Make the Dough
Add the flour, yeast, sugar, and salt to a bowl. Pour in the warm water and olive oil. Mix until a rough dough forms. Knead for 5 to 7 minutes, until the dough feels smoother and springs back when you press it with a finger.
2. Let the Dough Rise
Cover the bowl and let the dough rise in a warm spot for about 60 to 90 minutes. It should look puffy and almost doubled. If your kitchen is cool, give it more time and trust the dough, not the clock.
3. Prep the Pan and Heat the Oven
Set the oven to 475 °F or 245 °C. Coat a 13-by-9-inch baking pan with 1 tablespoon olive oil. Tip the dough into the pan and press it gently toward the corners. If it pulls back, rest it for 10 minutes, then press again. The dough should feel soft and airy under your fingertips.
4. Mix the Spicy Tomato Sauce
Stir the tomato sauce with garlic, oregano, salt, and chili flakes. The sauce should smell sharp, garlicky, and slightly spicy. Taste it before it touches the dough, since this is where the pizza gets its first layer of heat.
5. Top the Pizza
Spread the sauce over the dough, leaving a small border around the edges. Add the mozzarella, then tuck the spicy salami slices over the top. Keep the slices slightly spaced so the heat can crisp their edges in the oven.
6. Bake Until Crisp and Bubbling
Bake for 14 to 18 minutes, until the cheese bubbles, the salami curls at the edges, and the crust looks deep golden around the pan. Your kitchen should smell like toasted dough, tomato, and spicy oil.
7. Finish with Fresh Chili
Let the pizza rest for 5 minutes so the cheese settles. Top with fresh red chili slices, then cut into 8 squares. The first bite should be crisp on the bottom, soft in the middle, creamy from the cheese, and warm with chili heat.
Expert Troubleshooting and FAQs
Why is my pan pizza dough hard to press into the corners?
The gluten needs a short rest. Stop pressing and let the dough sit for 10 minutes. It will relax and spread more easily without tearing.
Can I use ready-made dough?
Yes. Use about 1 pound or 450 g of pizza dough. Let it come to room temperature before pressing it into the pan. Cold dough shrinks back and bakes less evenly.
How spicy is Diavola pan pizza?
It should taste bold but balanced. For medium heat, use spicy salami and skip extra chili flakes. For stronger heat, add more chili flakes before baking and more fresh chili after baking.
Estimated Nutritional Facts Per Serving
- Calories: About 520
- Protein: About 23 g
- Carbs: About 56 g
- Fats: About 24 g
Spicy Diavola Pan Pizza
Ingredients
- 2 1/2 cups all purpose flour, 320 g
- 3/4 cup warm water, 180 ml, plus 1 to 2 tablespoons if needed
- 1 teaspoon instant yeast, 3 g
- 1 teaspoon sugar, 4 g
- 1 teaspoon fine salt, 6 g
- 1 tablespoon olive oil, 15 ml, plus 1 tablespoon for the pan
- 1 cup tomato sauce or crushed tomatoes, 240 g
- 1 small garlic clove, finely grated
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt
- 1/2 teaspoon chili flakes, or more to taste
- 8 oz mozzarella, 225 g, torn or shredded
- 4 oz spicy salami, 115 g, thinly sliced
- 1 fresh red chili, thinly sliced
Instructions
- 1. Make the Dough. Add the flour, yeast, sugar, and salt to a bowl. Pour in the warm water and olive oil. Mix until a rough dough forms. Knead for 5 to 7 minutes, until the dough feels smoother and springs back when you press it with a finger.
- 2. Let the Dough Rise. Cover the bowl and let the dough rise in a warm spot for about 60 to 90 minutes. It should look puffy and almost doubled. If your kitchen is cool, give it more time and trust the dough, not the clock.
- 3. Prep the Pan and Heat the Oven. Set the oven to 475 °F or 245 °C. Coat a 13-by-9-inch baking pan with 1 tablespoon olive oil. Tip the dough into the pan and press it gently toward the corners. If it pulls back, rest it for 10 minutes, then press again. The dough should feel soft and airy under your fingertips.
- 4. Mix the Spicy Tomato Sauce. Stir the tomato sauce with garlic, oregano, salt, and chili flakes. The sauce should smell sharp, garlicky, and slightly spicy. Taste it before it touches the dough, since this is where the pizza gets its first layer of heat.
- 5. Top the Pizza. Spread the sauce over the dough, leaving a small border around the edges. Add the mozzarella, then tuck the spicy salami slices over the top. Keep the slices slightly spaced so the heat can crisp their edges in the oven.
- 6. Bake Until Crisp and Bubbling. Bake for 14 to 18 minutes, until the cheese bubbles, the salami curls at the edges, and the crust looks deep golden around the pan. Your kitchen should smell like toasted dough, tomato, and spicy oil.
- 7. Finish with Fresh Chili. Let the pizza rest for 5 minutes so the cheese settles. Top with fresh red chili slices, then cut into 8 squares. The first bite should be crisp on the bottom, soft in the middle, creamy from the cheese, and warm with chili heat.
