Pepperoni Diavola

Call it pepperoni or call it diavola, this is the pizza most people reach for first. The trick to a great one is the salami: a good cured, spicy sausage that curls into little crisp cups in the oven, catching pools of flavoured oil.

Ingredients (per pizza)

• 1 sourdough base
• 70g raw tomato sauce
• 80g mozzarella, torn and drained
• A good spicy salami or pepperoni, thinly sliced
• A pinch of chilli flakes; honey to finish (optional)

Method

1. Stretch the base and spread the sauce thinly.
2. Add the mozzarella, then lay the salami slices on top so they can crisp.
3. Bake at 250°C+ until the crust is charred and the salami has cupped and browned, 6–8 minutes.
4. Finish with a pinch of chilli flakes — and, if you like the sweet-heat combination, a light drizzle of honey.

Look for a natural-casing pepperoni with a smaller diameter. That's the one that cups in the heat — the flat, wide kind tends to stay flat.