Devil's pizza

To prepare the pizza with pepper cream and spianata, start with the dough: in a bowl, pour the all-purpose flour and 2 1/3 cups of water 1. Knead vigorously by hand 2 until completely absorbed 3. Let it rest for an hour at room temperature covered with plastic wrap.

Meanwhile, clean the peppers by removing the stem, seeds, and inner filaments, then cut them into thin strips 4. Transfer the sliced peppers to a baking sheet lined with parchment paper, season with 2 cloves of garlic 5, oil, salt 6, and pepper. Bake in a preheated static oven at 482°F for 10 minutes.

Remove from the oven 7, discard the garlic cloves and let cool slightly. Transfer the cooked peppers to a blender, add 2 raw garlic cloves 8 and the nduja 9.

Flavor with paprika 10, acacia honey 11, and a drizzle of olive oil 12.

Blend with an immersion blender 13, then add the walnut kernels 14 and blend again to obtain a creamy consistency 15. Set aside the pepper cream.

Dissolve the crumbled yeast in the remaining 3 1/2 tablespoons of water 16, stirring with a spoon 17. Add the yeast and water mixture to the dough 18.

Start kneading vigorously 19, then add the salt 20 and continue kneading to incorporate it evenly 21.

Transfer the dough onto a work surface and continue kneading 22 until you obtain a smooth and homogeneous, non-sticky dough 23. Let it rest for 30 minutes at room temperature, on the work surface, covered with the bowl 24.

After this time, divide the dough into 6 pieces of about 8 3/4 oz each 25. Give reinforcement folds 26 and shape into a round form 27.

Ball the dough pieces to obtain smooth balls 28, then place them in a proofing container 29. Allow to rise at room temperature (or in the oven with the light on) until doubled, about 2 hours. Slice the fiordilatte cheese 30.

Also finely slice the Calabrian spianata 31. Retrieve the risen dough balls 32 and spread them out with your hands on a lightly floured work surface, stretching the dough with your fingertips 33.

Stretch the dough ball until it reaches a diameter of about 12 inches 34. Spread the pepper cream on the surface 35, then season with grated pecorino and pieces of fiordilatte 36.

Complete with the slices of spianata 37. Bake the pizza on a pizza stone, in a preheated static oven at 482°F for about 8-10 minutes, on the top shelf of the oven. Remove from the oven 38 and serve your pepper cream and spianata pizza hot, garnishing with fresh basil leaves 39!