Mortadella & Stracciatella

Ultimate hangover cure

Dylan Walenciak

Mortadella, Bianco di Napoli Tomatoes, Pesto Genovese, Stracciatella, & Crushed Red Pepper

This pie is all about contrast: the heat from the red pepper, the bright acidity of the Bianco Di Napoli tomatoes, and the cold, creamy finish of the cheese. It’s heavy enough to soak up yesterday’s decisions but refined enough to serve at a dinner party.

Using my 24-Hour Fermented Dough, we start with a base of hand-crushed Bianco Di Napoli tomatoes and a heavy-handed dusting of crushed red pepper. We layer the mortadella early so it hits the stone at full heat; the thin ribbons crisp at the edges and the marbled fat renders into the sauce, creating a salty, savory depth.

Once the crust is charred and the mortadella is frizzled, we finish the pie with cold, decadent dollops of Stracciatella—the creamy heart of burrata. A vibrant drizzle of Pesto Genovese provides the final hit of herbal brightness to cut through the richness of the roasted meat and cream.

Recipe card

Prep time: 15 mins | Cook time: 2-3 mins | Total time: 18 mins | Yield: One 12-inch Pizza

Ingredients

• Dough: 1 x 280g Ball (24-Hour Fermentation)

• The Base:

  • Bianco Di Napoli Tomatoes: Hand-crushed with sea salt

  • Crushed Red Pepper: Heavy-handed dusting for the "cure"

  • Mortadella: Shaved paper-thin, bunched for texture

• The Finish:

  • Stracciatella Cheese: Cold dollops (Post-bake)

  • Pesto Genovese: High-quality drizzle

  • Extra Virgin Olive Oil: Optional finishing touch

Instructions

1. Preheat: Fire your oven to 800°F (or your home oven’s max setting with a steel/stone inside for 45 minutes).

2. Stretch: On a floured surface, stretch the 24-hour dough to 12 inches. Keep the cornicione airy and avoid pressing the edges.

3. Build: Spread a thin layer of Bianco Di Napoli tomatoes. Apply a generous dusting of crushed red pepper.

4. Layer: Ribbon the mortadella over the sauce. Bunch the slices rather than laying them flat so the edges catch the flame and crisp up.

5. Bake: Launch the pizza. Rotate frequently until the crust is leopard-spotted and the mortadella edges are frizzled and dark.

6. Finish: Remove from the heat. Immediately add cold dollops of stracciatella and a vibrant drizzle of pesto genovese.