Mortadella Pizza Sandwich Recipe | King Arthur Baking

Name: Mortadella Pizza Sandwich Recipe | King Arthur Baking
Ingredients: 2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting; 1/8 teaspoon instant yeast or active dry yeast; 1/2 teaspoon granulated sugar; 1 1/4 teaspoon (8g) table salt; 3/4 cup (170g) water, lukewarm (105°F to 115°F); olive oil; 8 ounces (226g) burrata (preferably in two 4-ounce balls), fresh mozzarella, or ricotta; divided; 1 lemon; 8 ounces (226g) mortadella, very thinly sliced; divided; roasted and salted pistachios, roughly chopped; pecorino Romano or Parmesan cheese; nutmeg, freshly ground preferred; red pepper flakes, optional; flaky sea salt, optional

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In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, a round of Neapolitan-style pizza dough is folded over onto itself before being baked,...

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Ingredients

2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting
1/8 teaspoon instant yeast or active dry yeast
1/2 teaspoon granulated sugar
1 1/4 teaspoon (8g) table salt
3/4 cup (170g) water, lukewarm (105°F to 115°F)
olive oil
8 ounces (226g) burrata (preferably in two 4-ounce balls), fresh mozzarella, or ricotta; divided
1 lemon
8 ounces (226g) mortadella, very thinly sliced; divided
roasted and salted pistachios, roughly chopped
pecorino Romano or Parmesan cheese
nutmeg, freshly ground preferred
red pepper flakes, optional
flaky sea salt, optional