Pizza with potato chips
78 recipes
Mortadella pizza and pistachios
ingredients
servings
6
Type 1 wheat flour
350 grams
Water
200 grams
Liquid sourdough starter
50 grams
Iodized salt
15 grams
White sugar
10 grams
Olive oil
15 grams
Pork mortadella
250 grams
Pistachios
150 grams
Mozzarella, Fior di latte
400 grams
Bakery products from Italy - Calabria
Mortadella pizza and pistachios
Mortadella pizza and pistachios
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Roman baking tray with mortadella and pistachios
preparation
step 1
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
step 2
Add the flour to absorption at a time and finally put oil and salt.
step 3
Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then give it a turn again repeating this operation three times (three resting and three
step 4
After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the fridge for at least 24 hours.
step 5
Approx. 2h before baking remove from fridge and bring back to room temperature.
step 6
Fold the dough on the planter and widen gently with your fingers; Transfer the dough on a 30x40 baking tray (I use those in blue-colored professional) and stuff with fiordilatte (or provola)
step 7
Bake at maximum temperature at the bottom of the oven for about 10 minutes in the lower part and then 5 minutes in the middle (the time varies depending on the ovens).
step 8
Once baked stuffed with slices of mortadella and crushed pistachios
