La Mortazza (Italian Mortadella, Ricotta & Pistachio Pizza Sandwich)

For the dough starter (1-2 days ahead)

1. Combine the warm water, 00 flour, and instant yeast in a tall container and stir well.

2. Place a rubber band around the container at the level of the mixture to track its rise.

3. Cover and place in the refrigerator overnight or for up to 2 days.

   Then 720 min of waiting

For the pizza dough

4. Pour the warm water into the bowl of a stand mixer fitted with a dough hook.

5. Weigh out the starter, add it to the bowl, and mix on low speed until broken up, about 30 seconds.

6. Add the olive oil and diastatic malt powder to the mixer bowl.

7. Gradually add the 00 flour in small batches, mixing continuously until no dry flour is visible, 2–3 minutes.

8. Cover the bowl with a clean towel and leave to autolyse for 20 minutes.

   Then 20 min of waiting

9. Add the salt to the dough, turn the mixer on low speed, and knead until the dough pulls away from the sides of the bowl, 6–10 minutes.

10. Cover the bowl with a towel and rest for 5 minutes.

    Then 5 min of waiting

11. Knead the dough again on low speed for 5–8 minutes.

12. Cover the bowl and rest for another 5 minutes.

    Then 5 min of waiting

13. Perform a windowpane test by stretching a piece of dough thin enough to see light through without tearing.

    If the dough tears easily, knead for a few more minutes and rest again before testing.

14. Turn the dough out onto a wooden board and perform a series of slap-and-fold motions to build tension, 2–3 minutes.

15. Shape the dough into a smooth ball, place in a large glass bowl, cover tightly with plastic wrap, and leave to bulk ferment at room temperature until increased in size by 1.5 to 2 times, 2–3 hours.

    Then 120 min of waiting

16. Turn the fermented dough out onto a board and divide into 200 g portions using a bench scraper and scale.

17. Shape each portion into a tight dough ball using a circular motion on the counter.

18. Place the dough balls in airtight containers and store in the refrigerator to cold ferment for 2–4 days.

    Then 2880 min of waiting

For the whipped ricotta filling

19. Place the ricotta in a mixing bowl.

20. Add the olive oil, lemon zest, and a pinch of salt to the ricotta.

21. Whisk vigorously until the ricotta becomes smooth and creamy, 1–2 minutes.

22. Transfer the whipped ricotta into a piping bag and chill in the refrigerator until needed.

    Then 15 min of waiting

For the sandwich assembly

23. Pre-heat your pizza oven to high, aiming for an internal stone temperature of around 800°F–900°F (425°C–480°C).

24. Finely chop the shelled pistachios into a coarse crumble and set aside.

25. Remove a dough ball from its container and dip both sides into a bowl of 00 flour to coat.

26. Press out a crust around the edge of the dough ball on a flour-dusted surface, then flatten the center.

27. Flip the dough over and repeat the crust-pressing process on the reverse side.

28. Stretch and slap the dough on the counter until it reaches roughly 8 inches (20 cm) in diameter.

29. Dust a pizza peel with flour and place the stretched dough onto it.

30. Drizzle a small ring of olive oil into the center of the dough round.

31. Fold the dough in half over itself to form a half-moon shape.

32. Drizzle a little extra olive oil over the top surface of the folded dough.

33. Launch the dough into the center of the pre-heated pizza oven.

34. Bake, rotating the dough frequently with a turning peel, until it puffs up into a pocket and turns golden brown with char spots, 60–90 seconds.

    Keep the dough moving constantly near the heat source so it cooks evenly without burning on one side.

35. Transfer the baked dough pocket to a cutting board and allow it to cool slightly, 1–2 minutes.

    Then 1 min of waiting

36. Carefully open up the baked dough pocket along its natural seam.

37. Pipe a layer of the chilled whipped ricotta into the bottom interior of the pocket.

38. Fold each slice of mortadella in half, then into a triangle, and roll it into a flower shape.

39. Arrange the mortadella roses in a continuous line inside the opening of the dough pocket.

40. Pipe additional small dots of whipped ricotta into and between the mortadella roses.

41. Transfer the assembled sandwich to a serving plate.

42. Sprinkle the chopped pistachios liberally over the top and along the plate base.

43. Grate fresh lemon zest over the top of the sandwich.

44. Finish with a pinch of flaky sea salt and a generous drizzle of olive oil.

45. Diastatic malt powder encourages browning and crust development, especially useful in home pizza ovens or outdoor portable ovens.

46. Cold fermenting the dough for 2–4 days significantly develops flavor, digestive lightness, and delicate bubbling in the crust.