Mortadella & Smoked Mozzarella Recipe

Bring dough to temp

Remove dough ball from refrigerator 45–60 minutes before baking so it relaxes and reaches room temperature for easier stretching.

Preheat the wood-fired oven to 700–900°F (370–480°C) if using; if you have dial settings, aim for a stone surface temperature around 600–700°F. If using a conventional oven, preheat to the highest setting with a pizza stone for at least 45 minutes.

Lightly dust a work surface and your hands with flour. Gently press the dough ball from center to edge to deflate slightly, then stretch with fingers rotating to form a 10–11 inch (25–28 cm) round with a slightly thicker rim (cornicione). Avoid tearing; if the dough resists, let it rest 5–10 minutes and try again.

Transfer the shaped dough to a well-floured pizza peel or an oiled parchment if using a peel-less transfer method. Brush the outer rim lightly with 1 tbs extra virgin olive oil.

Prepare ricotta-garlic

In a small bowl, combine 3 tbs whole-milk ricotta with 1 tsp minced garlic and a pinch of fine sea salt. Stir until smooth and slightly loosened; if too thick, add up to 1 tsp water or olive oil to reach a spreadable consistency.

Evenly dollop or gently spread the ricotta mixture across the center of the stretched dough, leaving the outer 1-inch rim bare.

Distribute the smoked mozzarella (3 oz) evenly over the ricotta in small piles so it melts uniformly. Scatter the fresh mozzarella (3 oz) pieces across the pizza, leaving space between pieces to allow even melting.

Arrange the mortadella slices over the cheeses. For a wood-fired oven, lay the mortadella mostly toward the center so edges can crisp quickly without burning. If you prefer some crispness, fold or tear slices so edges are exposed.

Season with a light sprinkle of cracked black pepper (about 1/4 tsp total) and, if desired, 1/8 tsp red pepper flakes for a touch of heat. Do not oversalt—the mortadella and cheeses are already seasoned.

Slide the pizza into the wood-fired oven. Bake 90–150 seconds at very high heat (700–900°F), rotating every 20–30 seconds to achieve even char and melt. If using a conventional oven at 500–550°F, bake 7–10 minutes on a preheated pizza stone, rotating halfway, until crust is blistered and cheeses are melted and slightly golden.

When the pizza is done, remove from oven and immediately scatter fresh basil leaves across the top so the residual heat wilts them gently but keeps them bright.

Finish with a light drizzle of 1 tsp extra virgin olive oil, a very light dusting of grated Parmigiano-Reggiano (1 tsp), and a pinch of sea salt to taste if needed. Let rest 1–2 minutes, then slice and serve.