Pizza and Mortazza: A Deliciously Savory Italian Delight
When it comes to the art of pizza, few combinations are as beloved as that of soft dough topped with the savory goodness of mortadella. The “Pizza e Mortazza” (Pizza and Mortadella) is a classic Italian creation that brings the heart of traditional Roman pizza straight to your table. With its soft, slightly chewy crust and the rich, tender slices of mortadella, this recipe is sure to be a hit at any gathering. Let’s dive into this delicious, mouth-watering recipe that will bring an authentic taste of Italy to your kitchen.
Recipe Overview
- Category: Leavened Dishes (Lievitati)
- Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 0) | 460g |
| Dry yeast (Lievito di birra secco) | 2g |
| Sugar | 5g |
| Warm water | 300g |
| Extra virgin olive oil (Olio extravergine d’oliva) | 50g |
| Fine salt (Sale fino) | 10g |
| Mortadella (Italian sausage) | 300g |
| Coarse salt (Sale grosso) | To taste |
| Extra virgin olive oil (for drizzling) | As needed |
Preparation Instructions:
Step 1: Preparing the Dough
- Start by preparing the pizza dough. If you have a stand mixer, it will make the process easier. Alternatively, you can knead the dough by hand, though it will take a bit more time to achieve the desired smoothness.
- In the bowl of your mixer, sift the flour and add the dry yeast. Mix the dry ingredients together.
- Gradually add the warm water, pouring it in a slow, steady stream. As you do so, continue mixing until a dough begins to form.
- Once the dough is roughly formed, add the fine salt and continue to mix until the dough is smooth and elastic. This can take around 10–15 minutes with the mixer or a bit longer by hand.
- If you’re using a stand mixer, pause the machine and finish the dough by hand for a few minutes. Gently stretch the dough’s edges and fold them inwards in a motion called “folding.” This helps improve the dough’s elasticity and allows it to hold more water, resulting in a light and airy texture.
Step 2: Let the Dough Rest
- Once your dough is smooth and slightly elastic, form it into a ball and place it in a large bowl.
- Cover the bowl with plastic wrap and let the dough rest overnight in the fridge. This resting time enhances the flavor and texture of the dough.
Step 3: Prepping for the Next Day
- The following day, take the dough out of the fridge and allow it to come to room temperature for about 30 minutes before shaping.
- When the dough has relaxed, transfer it directly onto your pizza tray. Using your hands, gently stretch the dough to cover the entire surface of the pan, creating a thin and even layer. If you prefer a slightly thicker crust, you can leave it to rise a little more during this stage.
Step 4: The Second Rise
- Let the pizza dough rise for an additional 30–60 minutes, depending on how thick you want the crust to be. You’ll notice the dough becoming slightly puffed and airy during this period.
Step 5: Baking the Pizza
- Preheat your oven to 220°C (428°F) with the heat set to static, or if you have a gas oven, place the pizza tray in the lower part of the oven to achieve an even crispiness at the base.
- Drizzle about 10g of extra virgin olive oil over the dough to keep it moist and flavorful while baking.
- Place the pizza in the oven and bake for around 20 minutes. The top of the pizza should be soft and slightly golden, while the base should be crispy and golden-brown.
Step 6: Assembling the Pizza
- Once your pizza is cooked to perfection, remove it from the oven.
- Top with the delicious, finely sliced mortadella. It’s best to do this after baking to preserve the delicate texture and flavor of the mortadella.
- Lightly sprinkle the pizza with coarse salt for added flavor, and drizzle a little extra virgin olive oil for that final touch.
Serving Suggestion:
Slice the pizza into generous portions and enjoy this classic Italian delight with friends and family. It pairs wonderfully with a fresh salad or a chilled glass of white wine for an authentic Roman dining experience.
Tips for the Perfect Pizza e Mortazza:
- Resting Time: Don’t rush the dough’s resting period—letting it rise slowly in the fridge enhances the flavors and creates a lighter, airier crust.
- Mortadella Quality: For the best results, use high-quality mortadella. The rich, fatty texture of this Italian sausage elevates the flavor of the pizza.
- Baking Surface: For an even crispier base, preheat your pizza tray in the oven before placing the dough on it, or use a pizza stone for an extra crispy crust.
- Olive Oil: Drizzling a little extra virgin olive oil on the finished pizza adds richness and a beautiful glossy finish.
This Pizza e Mortazza is perfect for anyone who loves classic Italian pizza but wants something a little different, with the savory flavor of mortadella as the star ingredient. Whether you’re serving it at a party or enjoying a casual meal with loved ones, this pizza will surely be a crowd-pleaser. Buon appetito!
