4 pizzas
Mortadella e Pistacchio
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 70 g
- Mortadella with pistachio, thinly sliced after baking
- 45 g
- Ricotta, drained after baking
- 40 g
- Pistachios, chopped after baking
- 10 g
- Extra virgin olive oil
- 6.0 g
- Grated lemon zest optional
- 0.5 g
Total dough422 g
Open this recipe in the calculator
Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Bake the pizza white, with just cheese and oil.
- Dollop on the ricotta, drape the mortadella in loose folds and scatter over the chopped pistachios.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Mortadella and pistachio is the modern Neapolitan pizza above all others. All the good stuff goes on after the oven, which makes it easy to get right and easy to overdo.
modern Neapolitan – a contemporary pizzeria classic in Naples, entirely outside the recipes in the disciplinare.
Topping order
- Fior di latte in the oven
- Dollops of ricotta
- Mortadella in folds
- Pistachios
Common mistakes
- Mortadella in the oven, which turns grey and greasy.
- Too many pistachios, which take over.
- Ricotta straight from the tub without draining.
Tips
- Stir the ricotta smooth with a little olive oil and salt before dolloping.
- Pistachio cream instead of chopped nuts is sweet – use it sparingly.
Variations
- With burrata instead of ricotta.
- With stracciatella and lemon zest.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Mortadella e Pistacchio settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Burrata
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Topping order – what goes on when
