For the Pizza dough:
Dissolve the yeast in some warm water inside a bowl. Place the flour on a board or in a large container, make a space in the centre and add the water and dissolved yeast.
Using your hands or a mixer, work together all the ingredients. Continue to knead the dough vigorously with your hands and add the remaining water little by little. Add a tablespoon of salt, oil and sugar halfway through. Continue until the dough has a ‘sticky’ consistency.
When ready, place it in a bowl and cover with cling film or a clean kitchen towel. Keep it away from any draughts and leave it rest for three to eight hours.
To make the first pizza, roll out half the dough in a baking tin previously drizzled with oil. Keep the other half in the refrigerator to make the second pizza and repeat the same steps for the dough and toppings.
For the topping:
Preheat the oven to 200°C.
Cut the mozzarella into cubes.
Cover the pizza dough with the mozzarella cubes and a drizzle of extra virgin olive oil.
Bake for 15-20 minutes, taking care that the mozzarella does not dry out too much. When the pizza is ready, take it out of the oven and spread the pistachio pesto all over the surface.
Add the slices of Mortadella and the stracciatella burrata.
Finish with chopped pistachios, if desired.
