Daniele Uditi’s Diavola Pizza

Name: Daniele Uditi’s Diavola Pizza
Prep time: 5 min
Cook time: 6 min
Cuisine: Italian
Ingredients: 1 x; 2 tbsp ‘Nduja & Calabrian chilli sauce; 110g Fior di Latte, torn into small pieces; 15 slices soppressata salami; A handful of roasted shallots, layers separated; 2 tbsp grated Parmigiano Reggiano; 2 tbsp honey; 2 basil leaves

By: Danielle Uditi

Daniele Uditi takes host Charlotte on the ultimate Italian pizza masterclass. Learn with Charlotte as they make his spicy Diavola pizza.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Prep Time: 5 minutes
Cook Time: 6 minutes

Ingredients

Makes: 1 pizza

1 x pizza dough
2 tbsp ‘Nduja & Calabrian chilli sauce
110g Fior di Latte, torn into small pieces
15 slices soppressata salami
A handful of roasted shallots, layers separated
2 tbsp grated Parmigiano Reggiano
2 tbsp honey
2 basil leaves

Equipment Needed

Arc XL
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Acacia Wood Pizza Peel & Server
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Balance Turning Peel

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Instructions

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Step 1

Preheat your Gozney oven to 800°F / 420°C (stone floor temperature).

Step 2

Roll out your dough so it is large enough to fill your pizza peel. Spoon the nduja and Calabrian chilli sauce onto the dough and spread to the edges. Sprinkle over the Fior di Latte, distributing evenly across the pizza.

Step 3

Place the soppressata over the pizza in a single layer, covering the cheese and leaving a small crust. Place the roasted shallot layers over the top.

Step 4

Sprinkle over the Parmigiano Reggiano and place into the oven. Use a turning peel to turn the pizza and ensure the bottom, and the top, are cooked through, this will take 3-4 minutes, increase the flame slightly and continue to turn the pizza.