Diavola Pizza

The hotter the baking surface, the crispier the crust; if available, use a pizza stone or steel.

Season the tomato sauce sparingly and don't spread it too thickly so the dough doesn't get soggy.

Leave the rim slightly thicker so the pizza gains nice volume when baked.

Let the mozzarella drain briefly and pat dry with kitchen paper if needed so the pizza doesn't become too watery.

For more heat, slice the peperoni into thin rings and add them at the very end so they don't dry out too much.

If the bottom is still too pale, bake directly on the hot sheet/stone for the last 2–3 minutes; if the topping browns too quickly, move it slightly higher.