Mortadella Pizza Sandwich
In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, a round of Neapolitan-style pizza dough is folded over onto itself before being baked, creating a stuffable pocket for mortadella and burrata. Bake this pizza sandwich as a fun alternative to regular pizza.
- Total time
- 13 hr 46 min
- Active time
- 30 min
- Yield
4, 2 large sandwiches (about 4 servings)4, 2 large sandwiches (about 4 servings)
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
King Arthur ‘00’ Pizza Flour
2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Mortadella Pizza Sandwich
Instant Yeast
1/8 teaspoon instant yeast or active dry yeast
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Active Dry Yeast
Source: Mortadella Pizza Sandwich
Burrata
8 ounces (226g) burrata (preferably in two 4-ounce balls), fresh mozzarella, or ricotta; divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Mortadella Pizza Sandwich
Mortadella
8 ounces (226g) mortadella, very thinly sliced; divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Mortadella Pizza Sandwich
Roasted And Salted Pistachios
roasted and salted pistachios, roughly chopped
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Mortadella Pizza Sandwich
Pecorino Romano
pecorino Romano or Parmesan cheese
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Parmesan Cheese
Source: Mortadella Pizza Sandwich
Red Pepper Flakes
red pepper flakes, optional
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Mortadella Pizza Sandwich
Flaky Sea Salt
flaky sea salt, optional
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Mortadella Pizza Sandwich
Additional ingredient notes
Required setup
Equipment
300°F oven
Method Overview
Structured method notes that are separate from the step timeline.
Tips from our Bakers
To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack).
Burned edges can also be minimized by trimming away excess parchment before baking.
Source video
Source video
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
8 min
Cook time from the source recipe card.
Total
PassiveTotal
13 hr 46 min
Total time from the source recipe card.
Step 1
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl or container, combine the flour, yeast, sugar, and salt; then add the water. Stir to combine into a rough but cohesive dough.
Step 2
Cover the bowl and allow the dough to rest at room temperature for 30 minutes.
Step 3
Uncover the dough and complete a bowl fold: Use wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter turn (90°) and repeat this 4 to 6 times.
Step 4
Cover the bowl and allow the dough to rise at room temperature for at least 12 hours and up to 24 hours.
Step 5
An hour before planning to bake, generously flour a work surface. After its long rest, the dough will appear bubbly and be very sticky. Use a bowl scraper to divide the dough in half (about 200g per piece). Transfer both pieces of dough to the well-floured surface.
Step 6
To preshape the dough: Working with one piece at a time, stretch the outside edge of the dough slightly away from its center, then fold back to its center, pressing gently to seal. Repeat this process 5 or 6 times, working your way around the dough to create a round ball. Repeat with the other piece of dough, then place both dough balls seam-side down on the floured work surface.
Step 7
Cover and allow the dough to rise for 45 to 60 minutes.
Step 8
While the dough is rising, place a rack in the upper third of the oven, or at least 8" below the broiler. Place a baking steel or stone on the rack and preheat the oven to 500°F. Make sure your oven is at the required temperature for at least 30 minutes before baking so the steel or stone can preheat fully.
Step 9
Lightly flour a baker’s peel or the back of a baking sheet. Cut a 9" parchment round in half to create two half-moons. (Alternatively, cut 9" half-moons from a sheet of parchment.) Dust the half-moons lightly with flour and place them on the floured peel or baking sheet.
Step 10
Once risen, the dough balls will be puffy and marshmallow-y. Working with one piece at a time, use floured fingertips to gently depress the dough from the center outwards, being careful not to deflate the outer edge of the crust. This is important — leaving an untouched 1/2" to 1" border around the edge at this stage will result in a beautiful bubbly outer rim once baked.
Step 11
Lift the dough from the work surface and use your knuckles to gently stretch the dough into a 9" to 10" circle. If the dough is at all sticky, gently sprinkle more flour on the dough and your hands. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. If you find your dough is resistant, set it down on the floured surface for 5 to 10 minutes to allow the gluten to relax.
Step 12
Brush the entire surface of both rounds of dough with a thin layer of olive oil. Fold each round in half to make a semi-circle.
Step 13
Transfer the folded dough pieces onto the parchment half-moons on the peel or baking sheet. Jiggle the uncooked dough back and forth to ensure it slides easily and isn’t sticking.
Step 14
Transfer the dough, along with the parchment, onto the preheated baking stone or steel. Bake for 4 to 5 minutes, or until the dough sets and becomes light brown in spots.
Step 15
Turn on the oven’s top broiler and continue baking for 2 to 3 minutes, or until golden brown and charred in spots. Keep a close eye at this stage and carefully rotate the dough if needed to prevent burning on the top.
Step 16
Once baked, transfer the dough pockets to a wire rack to cool slightly before filling, about 2 minutes, or until you can handle them safely.
2 minStep 17
To assemble: Gently open the dough pockets, being careful of the steam. Start by tearing open the burrata (one ball per sandwich) and evenly distributing it onto the bottom half of each piece of dough. (If using mozzarella or ricotta, distribute the cheese evenly between each piece of dough.) Layer on the mortadella, folding and rolling the individual slices so the ruffled edges face outward. Zest the lemon over the mortadella to taste, then squeeze a bit of lemon juice directly on top. Sprinkle with pistachios, then grate Parmesan cheese over the top. Finish with nutmeg, pepper flakes, and sea salt before drizzling with olive oil.
Step 18
To garnish: Fold the mortadella pizza sandwiches in half, closing the pockets; brush each with more olive oil. Sprinkle more pistachios and Parmesan on top.
Step 19
Storage information: Mortadella pizza sandwiches are best enjoyed fresh from the oven. Baked, unfilled dough can be stored, covered, in the refrigerator for up to 3 days. To reheat, wrap in aluminum foil and place directly onto an oven rack in a 300°F oven for 5 to 10 minutes or until warm.
300°f Oven
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 2 large sandwiches (about 4 servings)
Dough
Source step 1 creates or uses dough.
Filling
Source step 16 creates or uses filling.
Garnish
Source step 18 creates or uses garnish.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Mortadella Pizza Sandwich
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.