Mortazza Sandwich

The Mortazza sandwich - a heavenly combo of generously stuffed pizza dough with premium mortadella, creamy burrata, and crunchy pistachios.

Key Details

  • Serves: makes 3-4 pizzas/sandwiches
  • Prep time: 4 hours
  • Cook time: 1-2 minutes
  • Difficulty: Challenging


  • 500g strong white bread flour
  • 375ml water
  • 7g fast-action dry yeast
  • 11g fine sea salt
  • to fill - burrata, pistachios, mortadella 


  • 500g strong white bread flour
  • 375ml water
  • 7g fast-action dry yeast
  • 11g fine sea salt
  • to fill – burrata, pistachios, mortadella

Mix the yeast and 275ml tepid water and set it aside for 5 minutes. Bubbles should form on the surface. If there are no bubbles your yeast is dead… start again!

Mix the flour and yeasted water in a stand mixer with a dough hook attachment for 5-6 minutes until it forms a smooth dough.

Mix 11g fine sea salt into 100ml cold water. Slowly trickle the water into the dough.

This is a high-hydration dough and will be sticky but try to avoid dusting with flour – bench scrapers will be your best friend. The more you work it the easier it will become to handle (but it’ll always be a sticky dough). Knead for 7-10 minutes in a stand mixer at medium speed.

You know it’s done when it’s shiny and smooth.

If you want to add extra strength, leave for 30 minutes to rest and then beat for another 5 minutes before the next step.

Bring into one big ball and pop into a lightly oiled airtight container or bowl covered in clingfilm. Leave at room temperature for 3-4 hours until more than doubled in size.

Remove and tip out onto a lightly floured worktop and separate into roughly 3-4 balls, the rounder the better.  Try not to incorporate the flour into the dough, keep it on the surface. Tuck it under itself to give a tight ball. Please don’t overdo it as you’ll tear it into a doughnut.

Leave at room temperature, covered by a damp tea towel for 1 hour 30 minutes.

You now have the perfect dough for your pizza base or (in this case) MORTAZZA. Get stretching into a classic pizza base. Ooni has perfect instructions on how to achieve this – click here.

Drizzle the top of your pizza with oil and fold it over so you have a half-moon shape. This is going to cook in a pizza oven at roughly 420°C for 1-2 minutes until puffed and bronzed.

When you get it out of the oven, simply pull it open and stuff it with your chosen filling. The classic is burrata, mortadella and pistachios, and I promise you won’t be disappointed.

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