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Verde di Bronte – Pizza Bianca with Mortadella & Pistachios

This Pizza Bianca brings together the gentle milky sweetness of Fior di Latte and Stracciatella with the fragrant spice of fine Mortadella and the nutty crunch of chopped pistachios. Fresh from the oven, it emerges airy, juicy, and elegant, playing beautifully with warmth, creaminess, and sweet-salty contrast. A true gourmet pizza with a Neapolitan soul and refined finish.

Step-by-Step Instructions

1. Dough & fermentation: Dissolve the fresh yeast in cold water. Place about 85–90% of the flour into a bowl, incorporate the water, and mix for 2–3 minutes until no dry spots are visible. Add the salt, then gradually add the remaining flour. Knead by hand or on low speed for a total of 12–15 minutes until the dough is smooth, elastic, and only slightly tacky. Target dough temperature: about 23–24 °C. Cover the dough and let it rest for 20 minutes at room temperature.
2. Bulk fermentation & dividing (forming balls): Let the dough rise for another hour at room temperature. Then divide it into 4 equal pieces, each about 255–260 g. Shape each piece tightly into a ball and place it in a lightly greased proofing box or airtight container. Place the balls in the refrigerator for 24–48 hours at 4–5 °C. Remove them 2.5 to 3.5 hours before baking to allow them to soften, become lively, and elastic.
3. Preparation of sauce & toppings: Since this is a Pizza Bianca, no tomato sauce is used. Cut the Fior di Latte into strips or cubes and let it drain for at least 1 hour in a strainer to prevent the pizza from becoming watery. Keep the Mortadella cold so that it remains fragrant and cleanly sliced until ready to top. Prepare the Stracciatella just after baking. Coarsely chop the pistachios to maintain both aroma and texture.
4. Dusting / Shaping: Place the dough ball in semola and gently turn it. Press it from the center outward with your fingertips to about 30–32 cm, leaving a rim of 1.5–2 cm untouched. Gently work the air into the cornicione without a rolling pin and without degassing the rim. Lay the dough on the peel, evenly distribute the Fior di Latte, and drizzle a fine thread of olive oil over the top.
5. Baking (home oven with pizza stone/steel vs. pizza oven): In a home oven, preheat the pizza stone or steel for at least 45–60 minutes at maximum temperature. Bake the pizza at 280–320 °C depending on the oven for about 5–7 minutes, ideally with the broiler for the last 1–2 minutes until the crust has puffed up and is golden brown with some speckles. In a pizza oven at 430–480 °C, bake for about 75–100 seconds, turning as needed. The Mortadella and Stracciatella are added only after baking onto the hot pizza, so they retain their delicate texture and freshness.
6. Finish & Serve: Top the hot pizza lightly with Mortadella, add small dollops of Stracciatella, and sprinkle the chopped pistachios over the top. Finish with a very fine thread of olive oil. Serve immediately so that the warm, airy base perfectly combines with the cool creaminess and aromatic pistachio finish.