Attilio Bachetti’s Pizza Diavola (Devil’s Pizza)

They say that the devil is in the details, and when it comes to this fiery pizza from pizzaiolo Attilio Bachetti, we have to agree. Attilio runs his family’s Naples pizzeria da Attilio (named best pizzeria in the world in 2021 and part of the Michelin guide in 2023) and here, he puts his spin on an Italian classic: la diavola pizza, or devil’s pizza. 

Much of this pizza’s kick comes from slices of Neapolitan spicy salami, which pairs well with a classic Margherita base of tomato sauce, mozzarella and basil. Attilio also mixes things up with the addition of black olives from Gaeta (a town in the south of Rome); the bitterness of the olives contrasts with the sweetness of the spicy salami, helping to bring out the aroma of the pizza. And if you really want to turn up the heat, try adding some crushed red pepper flakes, sliced Fresno chilis, or Calabrian chilis to your pie – just make sure to have lots of water on hand! 

As a bonus, Attilio also shares his expertise as a sommelier: For him, the perfect wine pairing for a pizza diavola is a nice glass of Gragnano della Penisola Sorrentina D.O.C. from Campania, which has a fresh, fragrant taste. That, or a glass of Sciascinoso, which is also from Campania but much more intense in flavour.


Want more Attilio goodness? Check out his recipes for Pizza Quattro Formaggi and Pizza Capricciosa.


Difficulty

Servings

Eleven 12-inch (30-centimetre) pizzas

Prep Time

20 minutes

(not including dough prep and proofing)
Cook Time

1 ½ to 2 ½ minutes

By Attilio Bachetti

Attilio Bachetti’s Pizza Diavola (Devil’s Pizza)

Note

Attilio’s recipe takes time and results in 11 dough balls, so be sure to set aside 24 hours for proofing before you cook. If you don’t have enough time or the need to make 11 pizzas, try out our Classic Pizza Dough (3 to 4 hours for proofing), or our Quick Pizza Dough, which only requires 1 hour. Depending on the type of yeast you choose, we always suggest checking the activation instructions on your yeast packets and testing accordingly. Neapolitan spicy salami is found at some specialty grocery stores and online, but soppressata (not pre-sliced!) also works.



Ooni diavola 14 Ooni diavola 23

Attilio Bachetti

Pizzaiolo Attilio Bachetti started making dough at the early age of six. What was once a game is now a passion and a profession: He runs da Attilio, his family’s Naples-based pizzeria, and in 2021, they were named the best pizzeria in the world by the Associazione Verace Pizza Napoletana. In 2023 da Attilio also became part of the Michelin guide.