Pistachio Pesto Pizza with Burrata: Italian

Instructions:

1. Combine 500g flour, 10g salt, and 3g yeast in a large bowl.
2. Pour in 325g water and mix by hand until a shaggy mass forms.
3. Knead on a clean surface for 10 minutes until the dough is smooth and bounces back when poked.
4. Place in a lightly oiled bowl, cover, and let it sit at room temperature for 2 hours.
5. Move the bowl to the fridge for 24 hours.
6. Two hours before baking, divide the dough into four balls and let them sit at room temperature.
7. Place 150g pistachios and 1 clove garlic in a processor. Pulse until a coarse sand texture forms.
8. Add 50g basil, 40g Pecorino, and a pinch of salt.
9. Slowly drizzle in 100ml olive oil while the motor is running.
10. Add the lemon zest and pulse once more until the pesto is vibrant green and silky.
11. Preheat your oven to 260°C (or its highest setting) with a pizza stone inside for at least 45 mins.
12. Stretch one dough ball into a 25cm circle.
13. Spread a thin layer of 30g ricotta across the dough.
14. Dollop 3-4 tablespoons of the pistachio pesto over the ricotta.
15. Scatter 50g of torn mozzarella evenly.
16. Slide the pizza onto the hot stone and bake for 6-8 mins until the edges are charred and blistering.
17. Remove from the oven and immediately drape 25g of mortadella over the top.
18. Break half a ball of burrata in the center, letting the cream flow out.
19. Garnish with a handful of 5g crushed pistachios and a tiny drizzle of oil.