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gourmetgaming:

Request: Devil May Cry 3 - “Dante’s Inferno” Pizza

Recently, our copy of the Devil May Cry HD collection finally found it’s way to us so we’ve been reliving the gaming past. I’m a huge fan of the first Devil May Cry; I played it many times, but never bothered to pick up any of the sequels. It wasn’t until a couple of people started telling me how amazing the third instalment was that I thought I should probably give it a go, and you probably would too if someone told you they quit a job to play the game full-time when it came out. I’ve made pizza twice before for Gourmet Gaming, so this time I thought I’d kick it up a notch with this “Dante’s Inferno” recipe. A chilli base, with chilli sauce and chilli cheese, topped with spicy pepperoni and Dante’s detested black olives – one bite is sure to drag you to hell. At least your tears will prove your humanity.

This recipe makes 4 pizzas.

What you will need: A large mixing bowl, a sieve, a rolling pin and a pizza tray or pizza stone.

For the Chilli Dough:

500g / 3⅓ Cups ‘00’ or Strong White Flour

½ Teaspoon Salt

325ml / 1⅓ Cups Warm Water

1 Sachet (7g) Dried Fast Action Yeast

½ Tablespoon Sugar

2 Tablespoons Chilli Infused Olive Oil

1 Teaspoon Chilli powder

For the Topping:

150g / 1 Cup Tomato Purée

¼ Teaspoon Dried Chilli Flakes

Salt & Pepper

½ Teaspoon Dried Oregano

1 Red Birdseye Chilli (Finely Chopped)

250g / 1½ Cup Hard Mozarella (Grated)

75g / ½ Cup Spicy Hard Cheese (Grated)

20 Medium Pepperoni Slices

50g / ½ Cup Pitted Black Olives (Sliced)

Making the Pizza Dough:

1. Sieve the flour and salt into a large mixing bowl. Meanwhile, in a jug, pour in the warm water and add the yeast, sugar and olive oil to it. Mix well, and allow the the mixture to stand for a few minutes.
2. Make a well in the flour, and pour the water and yeast into the middle. Sprinkle in the chilli powder. Using a fork, mix the flour into the water until the dough begins to come together.
3. Once a ball has formed, turn the dough out onto a floured surface, and with floured hands kneed the dough well for about 10 minutes. It should be warm, and make a smooth ball when ready.
4. Return the dough to the large bowl, cover and sit in a warm place to rise for about an hour.

Making the “Dante’s Inferno” Pizza:

1. Preheat the oven to as high it goes, usually about 250C/480F. Place your pizza tray/stone in the oven to warm up.
2. Meanwhile, roll out a portion of the dough into a rough circle to fit your tray – the ideal base should be very thin. Carefully remove the warm tray from the oven, and line the tray with the rolled out dough. Trim any excess edges so that you have an even circle.
3. Next, cover the top of the pizza with some tomato purée, and use the back of a spoon to spread it around. Season to taste with salt and pepper, then sprinkle on the dried chilli flakes, oregano and fresh, finely chopped red chillies.
4. Next cover with a layer of cheese, combining the mozzarella and chilli cheese. Finally, place the pepperoni and black olives before putting in the oven until golden brown and crisp.

Most people will get injuries from sports growing up, I got them from playing Devil May Cry in the form of chronic wrist and arm cramps; “Dante Must Die” seems to be more a case of “Dani Must Die” - and this is pretty much how this fiery dish will make you feel. Hot to its very core, but still flavoursome and subtle (a little like Dante himself), “Dante’s Inferno” is truly the nine circles of hell. And remember; devils never cry.

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