Neapolitan Chorizo Diavola Pizza
Discover the recipe for a homemade Neapolitan Diavola pizza with Spanish chorizo! Crispy dough, spicy flavor, and gooey cheese. Check it out!
Servings4
Preparation Time25 m
DifficultyEasy
Calories1041 kcal
Discover the recipe for a homemade Neapolitan Diavola pizza with Spanish chorizo! Crispy dough, spicy flavor, and gooey cheese. Check it out!
Place a previously prepared dough ball on a countertop dusted with a minimal amount of flour (just enough so the dough doesn't stick). Stretch it to the desired size with your hands, pushing the air away from the center and avoiding the edges to create the characteristic rim.
Transfer the crust to a pizza peel (or a flat board/piece of cardboard if you don't have one). Crush the canned pelati tomatoes thoroughly by hand with a pinch of salt. Spread 2-3 tablespoons of the tomatoes on the dough, remembering to leave the rims clean. Sprinkle evenly with the grated hard cheese.
Evenly add the torn and well-drained mozzarella, and top with thin slices of chorizo.
Slide the pizza onto a maximally heated stone in the oven (preferably 250-300°C with the grill function). Bake for 4 to 8 minutes until the edges rise significantly and brown, and the chorizo releases its reddish, aromatic fat.
After taking the hot pizza out of the oven, immediately place fresh basil leaves on it and drizzle with literally a few drops of good olive oil to boost the aroma.
The word 'Diavola' means 'devilish' in Italian – a name that refers directly to the spicy, warming, and slightly infernal character of this composition.
The characteristic red color and smoky flavor of chorizo are due to pimentón – traditional Spanish smoked paprika, without which this specialty would not exist.
In the United States, the equivalent of the Italian Diavola is the popular Pepperoni pizza, which still accounts for over 30% of all pizzas ordered there today.
Diavola pizza, traditionally prepared with Italian salami piccante, gains a completely new, fascinating dimension when replaced with Spanish chorizo. This bold sausage, full of smoked paprika (pimentón), releases an incredibly aromatic fat during baking, which gently soaks the melted mozzarella. This recipe is a perfect composition dedicated to our masterful [Long-Fermented Neapolitan Pizza Dough]. Combined with our quick [Authentic Neapolitan Pizza Sauce] and a touch of grated hard cheese, you will create a truly restaurant-quality pizza at home. It's the perfect choice for anyone looking for strong, warming sensations on their plate.
The word 'Diavola' means 'devilish' in Italian – a name that refers directly to the spicy, warming, and slightly infernal character of this composition.
The characteristic red color and smoky flavor of chorizo are due to pimentón – traditional Spanish smoked paprika, without which this specialty would not exist.
In the United States, the equivalent of the Italian Diavola is the popular Pepperoni pizza, which still accounts for over 30% of all pizzas ordered there today.
Diavola pizza, traditionally prepared with Italian salami piccante, gains a completely new, fascinating dimension when replaced with Spanish chorizo. This bold sausage, full of smoked paprika (pimentón), releases an incredibly aromatic fat during baking, which gently soaks the melted mozzarella. This recipe is a perfect composition dedicated to our masterful [Long-Fermented Neapolitan Pizza Dough]. Combined with our quick [Authentic Neapolitan Pizza Sauce] and a touch of grated hard cheese, you will create a truly restaurant-quality pizza at home. It's the perfect choice for anyone looking for strong, warming sensations on their plate.