Daniele Uditi’s Diavola Pizza
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
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
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.
Step 5
Remove the pizza from the oven and drizzle over the honey and finish with basil.
