Pizza Diabola (Pizza Diabola
Italian spicy pizza Diabola. Spicy salami and Italian spicy pepper peperoncini are added and named devil because they are red and spicy. It is an attractive pizza that has a spicy taste wrapped in the hot and chewy savory taste of mozzarella cheese. If you make dough the previous evening and ferment it in the refrigerator for the second time, you can save cooking time the next day.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Strong flour
    1kg
  • Water
    550 g
  • East
    15 g
  • mozzarella cheese
    1kg
  • Pepperoni
    120 g
  • Holtomatoes
    600 g
  • olive oil
    55 g
  • Garlic
    4 piece
  • onion
    1 ea
  • peperoncino
    3 ts
  • basil
    1/4 cup
  • parsley
    1/4 cup
  • Salt
    30 g
  • ground pepper
    little
  • white sugar
    50 g
Cooking Steps
STEP 1/8
To make pizza dough, insert a dough hook into a stand mixer and mix well with 1kg of strong flour, 25g of salt, and 40g of sugar.
STEP 2/8
Fold 15g of yeast in hot water and mix well, put it in 1 and knead it at low speed. When the dough is somewhat lumpy, add 25g of olive oil and knead for about 10 minutes more.
STEP 3/8
Take the dough out of the workbench, knead it by hand, and make it into a lump. Put olive oil in a bowl, apply olive oil to the top of the dough, cover it with plastic wrap, and leave it at room temperature until it doubles. When the dough swells, press the dough to remove bubbles and wrap the bowl to make the second fermentation in the refrigerator for about 12 hours.
STEP 4/8
To make tomato sauce, put olive oil in a heated pan and stir-fry 1 chopped onion and 4 pieces of garlic, then add 2 teaspoon pepperoncini and stir-fry.
STEP 5/8
Add 600g of minced holtomato, 1 teaspoon dried oregano, 1/4 cup minced basil, 1/4 cup Italian parsley, 1 teaspoon of salt, an appropriate amount of pepper, and 10g (2 tablespoons) of white sugar, and stir-fry thoroughly for about 10 minutes to make a clear red color. This completes the tomato sauce.
STEP 6/8
Remove the dough from the refrigerator at room temperature 30 minutes before baking. Divide the dough into 3rd to 4th order and place it in an oven pan with parchment paper by pushing it flat with a rolling pin to fit the size of the oven pan.
STEP 7/8
Apply tomato sauce, add 1kg of raw mozzarella cheese and 120g of salami, sprinkle an appropriate amount of peperoncini, and bake until golden in an oven preheated to 200 degrees for about 20 minutes.
STEP 8/8
Remove from oven and sprinkle chopped Italian parsley, pepper, and olive oil to make it hot.
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