Homemade pizza with mortadella and pistachio pesto - Stefano Faita

Ingredients

• 4 cups (1L) all-purpose flour, and extra for work surface
• 1 ¼ cups (310 ml) water
• ¾ tsp (3.75 ml) instant dry yeast
• ¾ tbsp (11 ml) salt
• ¾ tbsp (11 ml) Stefano extra virgin olive oil
• 1 cup (250 ml) fresh mozzarella, cut into 1/2” cubes
• 1 cup (250 ml) Pistachio pesto (about ¼ cup per pizza)
• ¼ cup Pecorino Romano or Parmigiana Reggiano cheese, about 3 tbsp per pizza
• 16-20 thin slices of mortadella
• Stefano extra virgin olive oil, for drizzling