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