Pizza with Mortadella

Method

1. Prepare the dough with a special whole-grain flour mix, water at 70% hydration, and raw live wheat germ.
2. Shape the dough into two equal balls and let them rise in the refrigerator for several hours.
3. Roll out the two discs of dough to the same size.
4. Brush one disc with oil, then place the second disc on top.
5. Bake in a wood-fired oven (or home oven) at a moderate temperature (around 330-370°C) until the dough puffs up and becomes golden and crisp.
6. Remove from the oven and let it rest on a wire rack for a few minutes to release steam.
7. Carefully separate the two layers; they should come apart easily thanks to the oil.
8. On the bottom layer, spread the mortadella slices, then crumble buffalo mozzarella over it, and add a generous amount of pistachio cream.
9. Cover with the top layer.
10. Cut into wedges with scissors or a knife, listening for the crunch.
11. Serve immediately.