Pizza Diavola

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Crush the drained tomatoes by hand, then stir in the garlic, oregano, chilli flakes and salt. Set the sauce aside uncooked.

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Spread the sauce over the base, scatter over the mozzarella, then arrange the salami slices on top — it is a cured, ready-to-eat meat, so it needs no separate cooking.

Bake for 9 to 11 minutes until the crust is charred, the cheese is bubbling and the salami edges have crisped.

Drizzle with chilli oil, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.