Pizza Dough Sandwich

Ingredients

• ----For the dough----
• 3 ½ cups bread flour
• 2 ¼ teaspoons (or 1 sachet) instant dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/3 cup warm water
• 2 tablespoons olive oil, plus more for shaping
• ----For the sandwiches----
• Handful fresh basil leaves or arugula
• 250–300g burrata or fresh mozzarella, torn or sliced
• Flaky sea salt
• Crushed red pepper flakes
• Freshly grated nutmeg
• 1 lemon
• Olive oil
• 250g mortadella, very thinly sliced
• ¼ cup chopped pistachios
• Shaved Pecorino Romano or Parmigiano Reggiano cheese
• Honey

Directions

1. In a large bowl or the bowl of your stand mixer fitted with the hook attachment, combine the flour, yeast, sugar, and salt and stir to combine. Make a well in the centre and add in the water and oil. Stir into a shaggy dough then knead on low or by hand for 5 to 6 minutes or until the dough is springy and stretchy.
2. Cover the bowl with a clean kitchen towel or a dinner plate and place in a warm spot to rise for 1 to 1 ½ hours or until doubled in size.
3. When the dough is doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape each into a ball. Cover with a clean kitchen towel and let rest and rise for 30 minutes.
4. Meanwhile, heat your oven to 500ºF. If you have a pizza stone or flat cast iron griddle pan, heat your oven with that on the bottom rack. If you only have a large sheet pan, that will work too – simply add it to the oven to heat for 10 minutes before you add the pizza dough.
5. To shape the pizza dough, work with one piece at a time and press and stretch the centre of the dough to create a thin round disk, leaving about a 1cm crust. Lightly oil the top of the dough and fold it over onto itself, set it aside, and continue shaping the rest of the dough.
6. Working quickly and carefully, transfer the folded pizza dough onto the hot pizza stone, cast iron griddle, or sheet pan. Bake for 8 to 10 minutes or until puffy and golden brown.
7. Remove the folded pizza to a work surface and assemble the sandwiches by splitting open the crust and filling with the arugula or basil, burrata or mozzarella, a pinch of salt, chili flakes, and nutmeg, some lemon zest and olive oil, the mortadella, a scattering of pistachios and shaved Pecorino or Parm, and a drizzle of honey.