I was looking through some of my old videos to find something worthy of a remake when I came across the Pizza e Mortazza recipe that was published a couple years ago. It is an Italian bread made by baking pizza dough in two layers stacked on top of each other. During shaping the dough is coated with semolina which adds a nice texture. A layer of olive oil keeps the dough from sticking together which allows us to take the top off and stack a bunch of fillings on the bottom layer; then place the top back on to create a giant sandwich that can be cut into portions.
My old recipe used a pre-ferment and an autolyse step and it was kneaded using the slap and fold method. I don’t use any of those methods anymore. This new version is simpler, easier, and just as good if not better.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
190g (6.7oz) water
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
5g (0.17oz) salt
25g (0.9oz) olive oil
250g (8.8oz) white bread flour
Semolina for shaping
More olive oil
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Dissolve the salt and yeast in the water. Add the olive oil and the flour. Mix to a dough. *Desired dough temperature 24C (74F).
- Refrigerate the dough for 30 minutes.
- Fold #1.
- Refrigerate for 30 more minutes.
- Fold #2.
- Cold ferment for 18 – 24 hours.
- Pinch the dough in half and shape each half into a ball.
- Place the dough balls on a tray sprinkled with semolina and sprinkle more semolina on top. Cover.
- Proof for 1 hour.
- Stretch one dough ball and place it in an oiled baking tray. Drizzle oil on top.
- Stretch the second dough ball and place it on top of the first one. Drizzle more olive oil on top.
- Bake at 200C (390F) fan on or 220C (430F) fan off for 25 minutes.
Leave to cool down. Open up and fill with your favourite fillings!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
