1 lb. 4.5 oz. (20.5 oz., 581.2 g)
Every Maestro Pepperoni Diavolo starts with an authentic wood fired crust; fermented, blistered, and built for bold flavors. Melted Wisconsin mozzarella, crispy cup-and-char pepperoni, nutty and savory fontina cheese, and a fiery Diavolo spice blend settle into the flame-blistered crust, where subtle char and smoky depth amplify the spice into a taste that lingers. Finished with a hint of basil, this wood-fired pie strikes a bold balance between heat and wood-fired richness.
Crafted by talented artisans and baked in your oven, this is a real wood fired pizza experience you’ll want to recreate again and again. Behold: The Mastery of Pizza.
Preheat your oven to 425°F, place your pizza directly on the oven rack, and bake for 16-18 minutes, or until the crust is lightly browned and the cheese is bubbly. Bravissimo! You’re a wood fired pizza artisan.
This pizza is spicy, sure, but there are a lot of layers of flavor under the spice. 10/10.
–Liz
