Pizza al Diavolo

Standard NY style dough with a san marzano tomato sauce base, some parmesan and slices of hot cappicola. The only thing I’d change is having the butcher slice the salami very very thin – the slices I got were pretty thick and ended up a bit chewy, throwing off the whole textural experience. The heat from the salami wasn’t too hot, so I threw on lots of fresh red pepper flakes which did the trick!