Ingredients
For the pizza dough:
- 500 g 00 flour
- 50 g Mother Yeast (Ruggeri)
- 300 ml Water
- 15 g Salt
For the filling:
- 150g Mortadella
- 200g Mozzarella
- 250 g Ricotta
- 2 Eggs
- 1 pinch Salt
- Pepper to taste
- 50 g Pecorino Romano
To brush:
- 1 cup of coffee Milk
Preparation
Let's prepare the pizza stuffed with mortadella and ricotta together, first of all, prepare the pizza dough then, pour the salt into the warm water and let it dissolve
Pour the flour and then the sourdough starter into the bowl of the mixer, add the water little by little and knead with the hook for 15 minutes.
Once you have obtained a smooth and homogeneous dough, cover it with cling film and leave it to rise for about 2 hours.
Meanwhile, prepare the filling, so pour the ricotta into a bowl, add the grated pecorino, eggs, salt, pepper and mix everything together.
Roll out the dough on a floured surface and place it in an oiled baking pan.
Fill the pizza with the ricotta mixture, mozzarella and mortadella slices. Roll out another disk of pizza dough and cover the filling.
Seal the edges well, brush with milk and cook the stuffed pizza in the oven at 200° for about 40 minutes. Once ready, let it cool and serve.
