Pizza Stuffed with Mortadella and Cheese
Start by adding the sliced mortadella onto a fresh pizza dough.Add the mozzarella cheese cut into cubes, cover with another layer of fresh pizza dough and seal the edges well just as I'm doing.Next, add the creamy cheddar cheese and finish with the sliced smoked sausage covering the whole dough.Place it in a preheated oven at 250° C (480° F) and bake for 20 minutes.To prepare the fresh pizza dough, get a large bowl.Add the dry yeast powder, the wheat flour, the salt and mix to combine.Next, gradually add the cold water and mix everything very well.When you can no longer mix, start kneading with your hands until you have a smooth and even dough.Ideally, knead the dough for at least 15 minutes.Cover the bowl, place it in the refrigerator and let it ferment for 24 hours.After this time has passed, remove it from the refrigerator and knead the dough for an additional 10 minutes.Cover the bowl again and let it ferment in the refrigerator for another 10 hours.After this time has passed, transfer the dough to the table and divide it into 4 equal parts.Next, place one of these parts onto a baking tray greased with wheat flour and roll it out to fit the size of the baking tray.Serve.
Ingredientes
- 100g of Sliced Mortadella
- 2 Fresh Pizza Doughs
- 200g of Diced Mozzarella Cheese
- 250g of Creamy Cheddar Cheese
- 200g of Sliced Smoked Sausage
Dough
- 10g of Dry Yeast Powder
- 1kg of Wheat Flour
- 1 Tablespoon of Salt
- 650ml of Cold Water
Modo de Fazer
Start by adding the sliced mortadella onto a fresh pizza dough.
Add the mozzarella cheese cut into cubes, cover with another layer of fresh pizza dough and seal the edges well just as I'm doing.
Next, add the creamy cheddar cheese and finish with the sliced smoked sausage covering the whole dough.
Place it in a preheated oven at 250° C (480° F) and bake for 20 minutes.
To prepare the fresh pizza dough, get a large bowl.
Add the dry yeast powder, the wheat flour, the salt and mix to combine.
Next, gradually add the cold water and mix everything very well.
When you can no longer mix, start kneading with your hands until you have a smooth and even dough.
Ideally, knead the dough for at least 15 minutes.
Cover the bowl, place it in the refrigerator and let it ferment for 24 hours.
After this time has passed, remove it from the refrigerator and knead the dough for an additional 10 minutes.
Cover the bowl again and let it ferment in the refrigerator for another 10 hours.
After this time has passed, transfer the dough to the table and divide it into 4 equal parts.
Next, place one of these parts onto a baking tray greased with wheat flour and roll it out to fit the size of the baking tray.
Serve.
