Pizza with mortadella and buffalo mozzarella
- Energy Kcal 1447
- Carbohydrates g 193.9
- of which sugars g 6.3
- Protein g 53.1
- Fats g 51
- of which saturated fat g 11.52
- Fiber g 9.4
- Cholesterol mg 91
- Sodium mg 2818
- Difficulty: Average
- Prep time: 30 min
- Cook time: 12 min
- Makes: 2 pieces
- Cost: Low
- Note + 16 h of proofing
PRESENTATION
Mortadella pizza from Campania? Oh, it is a treat! And listen, it’s got this unbeatable mix of creamy and savory flavors. Really good stuff. The secret? The dough's slow rise. We're talking about a solid 16 hours, which—trust me—sets this pizza apart from your usual pie. This long fermentation gives the crust a tender bite, so so flavorful, just like you'd find in those classic Italian pizza recipes from Naples.
At its heart, you’ve got a layer of melted cheese—usually buffalo mozzarella pizza fans go crazy for—before adding slices of mortadella pizza. Mortadella's smooth, slightly sweet taste pairs perfectly with the fresh, milky mozzarella. Seriously good combo, rich but not heavy. And you know, folks in Campania keep things simple yet always super tasty, showing how a few great ingredients can create something really special.
Talking about authentic Italian pizza, there's so much variety. Margherita, Marinara, Crudaiola, and Alla Diavola are all classics, but pizza with cured meats like mortadella? It’s got a whole different vibe—silky and just a bit tangy thanks to the meat and cheese combo. Italians, they love experimenting with traditional Italian pizza toppings, so you'll see all kinds of mixes. But honestly, homemade pizza with mortadella and buffalo mozzarella hits that sweet spot between simple and fancy.
Thing is, the crust comes out golden and slightly chewy. Take that first bite, and you get warm mozzarella, a hint of salt from the mortadella, and just enough richness to have you reaching for another slice. It’s the kind of food that gets everyone at the table, especially when you’re craving something with a twist. Really, no wonder gourmet pizza recipes from Campania keep grabbing attention. This one feels like a sunny day treat from Naples, but it’s totally doable at home. So, gather your ingredients, and look, get ready to enjoy a piece of Italian culinary art right in your own kitchen. For real.
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INGREDIENTS
- Ingredients for 2 pizzas
- Water 1.3 cups (300 g) - Approximately 1 1/4 cups (300 g ? 300 ml)
- Type 0 flour 4 cups (500 g)
- Extra virgin olive oil 1 spoonful
- Fresh brewer's yeast ¼ tsp (1 g)
- Fine salt 2 tsp (12 g)
- For topping
- Mozzarella di bufala cheese 7.1 oz (200 g)
- Mortadella 3.5 oz (100 g)
- Extra virgin olive oil to taste
- Basil to taste
How to prepare Pizza with mortadella and buffalo mozzarella
To make the pizza with mortadella and buffalo mozzarella, first prepare the dough: pour the flour into the stand mixer fitted with the dough hook 1, add the yeast 2 and slowly pour the water 3 while you begin working the dough.
Work the dough and when it begins to come together, add the salt as well 4, then continue adding the water 5 gradually. Once all the water is absorbed, add the oil 6 and continue to work the dough until it has absorbed the oil as well and starts to wrap around the hook.
When your dough is smooth and soft, turn it out onto a floured work surface 7, shape it into a ball by rolling it between your hands 8, then grease a small bowl with oil 9
and place the dough ball in it, lightly dust the surface with flour 10, cover the dough with plastic wrap 11 and let it rise at room temperature for about 10–12 hours; rising times may vary depending on the season. When the first rise is complete 12,
turn the dough out onto a floured work surface and divide it into two portions 13, form two balls 14 and place them on a kitchen towel 15, let them rise again for about 2 hours or until doubled in size.
Flour a round baking pan 12 5/8 in (32 cm) in diameter 16, place one of the balls in the center 17 and spread it with your hands 18 until it fully covers the pan, taking care to leave a higher rim.
Cover the pan with the towel used earlier 19, and proceed the same way with the second pizza. Preheat the oven to 482°F (250°C), preferably on convection, and position the oven rack on the second slot from the bottom. Slice the buffalo mozzarella and set it aside 20. When the oven has reached temperature, brush one of the pizzas with enough oil to lightly grease the surface 21 and bake it for 7–8 minutes.
Remove from the oven and top the pizza with half of the prepared buffalo mozzarella 22, return it to the oven for another 3–4 minutes, remove it and top with half of the mortadella 23 and basil to taste 34; repeat the same with the second pizza. Serve your mortadella and buffalo mozzarella pizza immediately.