Diavola pizza, thin sourdough Calories

Thin sourdough Diavola pizza is typically topped with tomato sauce, mozzarella, and spicy salami. Some versions add chilli flakes or fresh chilli, but the salami supplies the characteristic heat.

Yes, thin sourdough Diavola pizza is usually spicy because it is made with hot salami, and some versions include extra chilli. The heat varies by recipe, so ask for less spicy salami or no added chilli if you prefer a milder slice.

Thin sourdough Diavola pizza takes its name from the Italian word “diavola,” meaning “she-devil.” The name refers to the fiery kick of its spicy salami rather than a different sauce or cooking method.

Thin sourdough Diavola pizza usually uses spicy Italian-style salami, while pepperoni pizza uses pepperoni, a distinct cured sausage with its own seasoning and texture. Diavola also specifies a thin sourdough crust, though pepperoni pizzas can use many crust styles.

To make thin sourdough Diavola pizza, stretch sourdough dough thinly, spread on a modest layer of tomato sauce, then add mozzarella and spicy salami. Bake on a thoroughly heated surface until the crust is crisp at the edges and the cheese has melted.

Sourdough gives thin sourdough Diavola pizza a lightly tangy flavor and a crust whose texture depends on fermentation and baking. The thin shape makes the base crisper than a thick, airy pizza crust.

Use less spicy salami, or replace some of it with a mild cured meat, to make thin sourdough Diavola pizza less spicy. Skip extra chilli and add mozzarella to soften the salami’s heat.

A crisp green salad or a simple tomato-and-arugula salad pairs well with thin sourdough Diavola pizza. Fresh vegetables add contrast to the salty, spicy topping without competing with its flavor.

Refrigerate leftover thin sourdough Diavola pizza in a covered container and eat it within a few days. Reheat slices in a skillet or oven to bring back some crispness; a microwave tends to make the thin base soft.