Pizza Diavola

Dough

• 220 g water
• 1 tsp sugar
  of barley malt
• 2 tsp dried instant yeast
  of 20 g fresh yeast crumbled
• 400 g strong white bread flour plus extra dusting
• 20 g extra virgin olive oil plus extra for greasing
• 1 tsp fine sea salt

Topping

• 200 g mozzarella cut in pieces (2 cm)
• 150 g spicy salami sliced
  of pepperoni sliced
• 20 g extra virgin olive oil plus extra for drizzling
• 250 g pomodorino tomatoes halved
  of baby plum tomatoes halved
• 1 tsp fine sea salt