Pizza Diavola

Step 1

Set the oven to 475°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Remove the pizza dough from the fridge and place it on a work surface. Let it rest for 2 minutes so it becomes slightly softer and easier to stretch.

Step 3

Rinse the fresh chiles under cold water, then slice them lengthwise in half and scrape out the white seeds with a small spoon — this removes some heat if you prefer less spice.

Step 4

Slice each chile half crosswise into thin rings, about the width of a pencil lead, and set them on a small plate.

Step 5

Drizzle 1 tablespoon olive oil onto a 12-inch round pizza pan or baking sheet, then use your fingers to rub it over the entire surface so the dough will not stick.

Step 6

Place the pizza dough on the oiled pan and use your fingertips to gently press and stretch it outward in all directions until it is roughly 10 inches in diameter — if it resists, let it rest for 1 minute and try again.

Step 7

Spread the tomato sauce evenly over the dough using the back of a spoon, leaving a 0.5-inch border around the edges for the crust.

Step 8

Scatter the shredded mozzarella in an even layer over the sauce, using your fingers to distribute it to all edges.

Step 9

Arrange the pepperoni slices in a single layer across the cheese, spacing them so each slice lies flat without overlapping.

Step 10

Scatter the sliced red chiles evenly over the pepperoni, distributing them from edge to center.

Step 11

Slide the pan into the center of the hot oven and bake until the crust is golden brown at the edges and the cheese is melted and lightly blistered, about 12 to 14 minutes.

Step 12

Remove the pizza from the oven using oven mitts and place it on a heat-safe surface. Let it rest for 1 minute so the cheese fully sets.

Step 13

Using a pizza cutter or sharp knife, slice the pizza into 4 wedges or 6 slices, depending on how hungry you are.

Step 14

Transfer the slices to plates and serve immediately while the cheese is still hot and stretchy.