Of which 7.1 g sugars and 13.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Spicy salami · A light layer of topping
Allergens gluten, milk
Diavola
Tomato, mozzarella and spicy salami
Diavola combines tomato, mozzarella and spicy salami. The intensity comes mostly from the salami you choose: some are mild and others quite fiery. The recipe suggests a moderate layer of thin slices, so the fat spreads without completely covering the tomato. The American 'pepperoni pizza' is an approximate translation, not a requirement to use pepperoni.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 80 g (2¾ oz) peeled tomatoes, no added salt, with little juice
- 80 g (2¾ oz) fior di latte mozzarella, well drained
- 35 g (1¼ oz) spicy cured Italian salami, ready to eat
- 4 g extra-virgin olive oil
- 2 g fresh basil
Method
- Heat the oven to 250–275 °C (480–525 °F), with a pizza stone or steel in the upper third, for 45–60 minutes. Let the B01 dough finish its preparation before you start assembling.
- Drain the mozzarella strips in the fridge and pat them lightly dry. Weigh out 80 g after this step. Leave small gaps between the pieces when assembling so steam can escape.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
