For the pizza dough: put the yeast, milk, water and 1 teaspoon sugar in a bowl, mix everything well. Cover and let rest for 2 minutes. Add flour, salt (1/4 teaspoon) and rapeseed oil (3 tablespoons) .With the Knead the dough hook of the hand mixer for about 10 minutes and cover and let rise in a warm place for about 30 minutes until the dough has doubled its volume.
Roll out the pizza dough on a floured work surface or parchment paper to the size of a baking sheet and cover it for another 10 minutes. Preheat the oven to 250 degrees. Pre-bake the dough in the hot oven for about 5 minutes. For the pizza sauce: Peel off 1 shallot and cut into small pieces. Heat 1 tablespoon of rapeseed oil in a saucepan and fry the shallots until translucent. Peel and squeeze the garlic.
Add the pizza tomatoes and oregano, bring to the boil. Let the tomato sauce simmer without a lid over a mild heat for about 15 minutes, stirring occasionally. Season the sauce with salt, pepper, balsamic vinegar and sugar to taste. For the topping: halve the peppers, remove the core and cut into thin strips. Heat 1 tablespoon of rapeseed oil in a pan and simmer the pepper strips for about 5 minutes. Season with chilli flakes.
1 Peel the shallot and cut into thin rings. Drain the peppers in a sieve and cut into rings. Spread the rolled out dough with pizza sauce, top with paprika, salami, shallots, pepperoni and mozzaella. Bake the pizza diavolo in a hot oven at 250 degrees on the second rack from the bottom for 12-15 minutes.
Pluck the oregano leaves from the stems. Divide the pizza diavolo into 4 pieces and serve sprinkled with oregano leaves.