Pizza alla diavola

To prepare the pizza alla diavola, first knead the biga: pour the water into a jug, crumble the brewer's yeast 1 and mix to dissolve it completely 2. Add the water and yeast mixture to the flour that you have put in a bowl 3.

First mix with a spoon 4, then work with your hands but without kneading too much, you just have to make sure that all the flour is incorporated. Roughly chop the dough obtained in the bowl 5, then cover with plastic wrap 6 and let it mature in the refrigerator for 24 hours.

After the maturation time, put the pieces of the biga in the bowl of a planetary mixer equipped with a hook 7. Add the crumbled yeast 8 and the flour 9.

Also pour half the dose of water 10 and turn on the planetary mixer. Add the remaining water in a thin stream, keeping the planetary mixer running until completely absorbed. At this point, also add the salt 11 and the oil in a thin stream 12, always with the planetary mixer in action.

When the dough is smooth and homogeneous 13, transfer it to the work surface, cover with the bowl and let it rest for 10 minutes 14. After this time, give 2 folds 15.

Let the dough rest again covered with the bowl for 10 minutes 16. Repeat this operation 2 more times, then put the dough back in the bowl 17, cover with plastic wrap and let it rise at room temperature for about an hour, or until doubled 18. In the meantime, heat the refractory stone on the highest shelf of the oven already heated to 250°, in static mode.

Once doubled in volume 19, turn the dough over on the work surface and use a spatula 20 to cut it into 6 portions of about 290 g each 21.

Make small folds to form balls 22 23 and place them on an oiled tray 24.

Oil the balls also on the surface 25, cover with plastic wrap and let rise at room temperature for 30 minutes 26. In the meantime, take care of the dressing: pour the peeled tomatoes into a bowl and crush them with your hands 27.

Season with oil 28, salt 29 and basil, then mix 30. Cut the spicy salami into thin slices.

After the rising time, spread the dough on the surface sprinkled with semolina, crushing with your fingertips starting from the center and gently pulling the dough until it reaches a diameter of about 30-32 cm 31. Sprinkle the tomato sauce on the surface 32 and distribute the mozzarella 33.

Add the slices of spicy salami 34, then gently transfer the pizza to the shovel 35 and slide it onto the refractory stone. Bake for 6 minutes, then remove from the oven and garnish with basil. Your pizza alla diavola is ready to be served 36!