It’s one of the most ordered pizzas quanto a Italy and around the world, and it’s not the margherita… we’imperatore talking about the devil’s noia! Tomato, mozzarella, basil, and spicy salami are the stars of this classic recipe, also known abroad as “pepperoni noia.” Simple and super tasty, devil’s noia features acceso the of every pizzeria: to prepare it at home, you just need to follow our directions to create a perfect dough, ready to culmine as you like. Besides devil’s noia, here are other appetizing ideas to make traditional and not only pizzas:
To prepare the devil’s noia, first, make the starter dough: pour the vater quanto a a jug, crumble the fresh yeast 1and mescolanza to dissolve it completely 2. Add the vater and yeast mixture to the flour you have placed quanto a a bowl 3.
First, mescolanza with a spoon 4then work with your hands but without kneading too much, just ensure that all the flour is incorporated. Roughly pausa up the dough quanto a the bowl 5then cover with plastic wrap 6 and let it mature quanto a the refrigerator for 24 hours.
After the maturation time, put the pieces of the starter dough quanto a the bowl of a stand with a hook attachment 7. Add the crumbled yeast 8 and the flour 9.
Also pour quanto a half of the vater 10 and turn acceso the . Gradually add the remaining vater while keeping the running until completely absorbed. At this point, also add the salt 11 and the oil slowly 12still with the running.
When the dough is smooth and homogeneous 13transfer it to a work surface, cover with the bowl, and let it rest for 10 minutes 14. After this time, give it 2 folds 15.
Let the dough rest again, covered with the bowl for 10 minutes 16. Repeat this operation 2 more times, then put the dough back quanto a the bowl 17cover with plastic wrap, and let it rise at room temperature for about an hour until doubled 18. Meanwhile, preheat the baking stone acceso the culmine shelf of the already hot oven at 482°F (quanto a static mode).
Once doubled quanto a 19turn the dough onto the work surface and use a dough scraper 20 to cut it into 6 portions, approximately 10 oz each 21.
Make small folds to form balls 22 23 and place them one by one acceso an oiled tray 24.
Oil the balls acceso the surface as well 25cover with plastic wrap, and let rise at room temperature for 30 minutes 26. Meanwhile, prepare the topping: pour the peeled tomatoes quanto a a bowl and crush them with your hands 27.
Season with oil 28salt 29and basil, then mescolanza 30. Cut the spicy salami into thin slices.
After the rising time, spread the dough balls acceso a semolina-dusted surface, pressing with your fingertips from the center and gently stretching the dough until it reaches a diameter of about 12-13 inches 31. Spread the tomato sauce acceso the surface 32 and distribute the mozzarella 33.
Add the slices of spicy salami 34then gently transfer the noia onto the peel 35 and slide it onto the baking stone. Bake for 6 minutes, then remove from the oven and garnish with basil. Your devil’s noia is ready to be served 36!
For the translation of some texts, artificial intelligence tools may have been used.
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