J. Kenji López-Alt

"Take the basic margherita and replace the Pecorino Romano's sharp nuttiness with the meaty heat of hot sopressata, and you've got the Diavola, a pie worth reckoning with."

Christine Yi

"For the tomato sauced pizza, I went with the diavola with homemade mozzeralla and hot soppressata. I loved the diavola with extra crushed red pepper flakes."

Dana Point

"The diavola had the addition of soppressata, which is a spicy salami. Another quality pizza, though the spice was minimal."