Pizza with Mortadella and Buffalo Mozzarella
Category: Yeast-based Breads
Serves: 2
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 2 hours 35 minutes (including dough rise time)
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 300g |
| All-purpose Flour | 500g |
| Extra Virgin Olive Oil | 1 tablespoon |
| Fresh Brewer’s Yeast | 1g |
| Salt | 12g |
| Buffalo Mozzarella (sliced) | 200g |
| Mortadella (sliced) | 100g |
| Extra Virgin Olive Oil (for topping) | as needed |
| Fresh Basil | as needed |
Instructions
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Prepare the Dough
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- Gradually add the water, a little at a time, while mixing. Once the dough starts to come together and forms a rough consistency, add the salt.
- Continue mixing until the dough becomes smooth and elastic, clinging to the dough hook. This process may take about 10 minutes.
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Let the Dough Rise
- Once the dough is smooth and elastic, transfer it to a lightly floured work surface. Shape the dough into a ball by gently rolling it in your hands.
- Lightly oil a bowl with a bit of extra virgin olive oil, then place the dough ball into the bowl, coating it with the oil. Cover the bowl with plastic wrap.
- Allow the dough to rise for 1 to 2 hours or until it doubles in size.
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Divide and Shape the Dough
- Once the dough has risen, punch it down gently to release air bubbles. Turn it out onto a floured surface and divide it into two equal portions.
- Roll each portion into a ball, then cover with a cloth and let rest for about 15 minutes. This helps relax the dough, making it easier to shape.
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Prepare the Pizza Base
- Preheat your oven to 250°C (482°F), preferably using the fan setting, and place a rack in the lower third of the oven.
- Lightly flour a 32 cm (12.5 inches) round baking sheet. If you don’t have a pizza stone, you can use a standard baking sheet.
- Take the first dough ball, flatten it gently into a disc using your fingers or a rolling pin. Stretch the dough to the desired thickness, about 1 cm (½ inch). Transfer to the prepared baking sheet.
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Assemble and Bake the First Pizza
- Drizzle the surface of the pizza base with a bit of extra virgin olive oil.
- Bake the dough in the preheated oven for about 6-7 minutes, or until the crust is just beginning to brown.
- Remove from the oven and quickly add half of the buffalo mozzarella slices. Return to the oven and bake for an additional 3-4 minutes until the cheese begins to melt and bubble.
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Add Mortadella and Basil
- After removing the pizza from the oven, top with half of the sliced mortadella. Garnish with fresh basil leaves, then drizzle with a little more olive oil for extra flavor.
- Repeat the process for the second pizza.
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Serve
- Serve your Pizza with Mortadella and Buffalo Mozzarella immediately, while hot, and enjoy the rich, creamy flavor of the buffalo mozzarella paired with the delicate, savory mortadella.
Tips for Success
- If you can find it, opt for high-quality buffalo mozzarella as it has a creamier, richer flavor than regular mozzarella.
- The dough should feel slightly tacky but not sticky after kneading. Adjust with a little more flour if necessary.
- For a crispier base, you can preheat a pizza stone in the oven before baking the pizza.
- Fresh basil can be added before baking for a more robust flavor, or added after baking for a fresher, more fragrant touch.
This delightful Pizza with Mortadella and Buffalo Mozzarella is the perfect combination of flavors, with the mild richness of the mozzarella complemented by the savory depth of the mortadella. A quick bake, simple ingredients, and no-compromise taste make it a memorable pizza that’s bound to impress!
