Ingredients
- Naples Style Pizza Dough:
- Makes 2 10" Pizzas
- 3/4 cup shelled pistachios
- 3/4 tsp grated Parmesan
- 1/4 cup olive oil, plus more to taste
- 1 1/2 tbsp. fresh lemon juice
- Kosher salt, to taste
- 1/2 recipe Naples-style pizza dough (follows)
- Fine semolina, for dusting
- 2 oz. thinly sliced mortadella, cut into quarters
- 1/2 lb. fresh mozzarella, thinly sliced
- 1 oz. grated pecorino romano
- 8 fresh basil leaves
- Makes 4 12 ounce balls
- 2 tbsp. sugar (7⁄8 oz.)
- 1 tbsp. olive oil, plus more (1⁄2 oz.)
- 1 ⁄2 tsp. active dry yeast
- 5 1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3⁄4 oz.)
Preparation
Step 1
Place a pizza stone under the broiler; heat for 30 minutes. Purée pistachios, Parmesan, oil, lemon juice, salt, and ¼ cup water in a food processor until smooth. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛" thick; transfer to a semolina-dusted pizza peel. Spread ½ cup pistachio purée over dough and distribute a quarter each of the mortadella, cheeses, and basil over the top; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.
For Dough:
1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
2. Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.