Marc Vetri's Mortadella Pizza

Course Main Dishes Prep Time 1h Total Time 1h plus overnight rise for the dough

Ingredients in this Recipe

1 cup minus 2 tablespoons (200 g) cold water
1 round Napoletana Pizza Dough (recipe follows)
1/2 cup cubed fresh mozzarella
1/2 cup shelled pistachios
1/2 teaspoon (1 g) packed fresh  cake yeast, or 1/8 teaspoon (0.5 g) instant yeast
1/4 cup grated Parmesan cheese
2 ounces thinly sliced mortadella
21/2 teaspoons (15 g) fine sea salt
3/4 cup extra virgin olive oil
4 cups (500 g) high protein flour, such as King Arthur Sir Galahad or Unbleached All Purpose

See Full Recipe at Serious Eats