[00:02] my divine birth, a pizza guy from Guyano, just outside of Naples, looked at his pizza dough and thinks that could be a sandwich. His name was Jeppe Mascolo. And he stumbled upon it while thinking of other ideas to serve his
[00:16] kids besides pizza. And the kids named it Panzo. One of my favorite chefs, Evan Funky, has a version called Lamortata, at his LA restaurant, Motherwolf. He rolls the dough out like a pizza, then folds it onto itself in a half moon and
[00:31] bakes the dough empty first. Comes out of the oven almost smiling at you and then filled with riot mortadella and pistachios to create maybe the most beautiful sandwich I've ever seen. This is Evan Funky's La Mortata
[00:47] and we're going to be making it today thanks to our sponsor today, Gazny. Now, to make this, it requires a dough more in line with a margarita Neapolitan style dough, which we had to start a day or two ahead. All right, so let's
[00:59] quickly run through the dough, which I'm simply going to take the dough I used for the iced pizza and the stuffed crust pizza, remove the bread flour and the sugar, replace it with double zero pizza flour, and a little diastatic malt. So,
[01:14] have one, it's really simple. A day or two before you want to make pizza, take two before you want to make pizza, take a container, combine 120 g of warm water a container, combine 120 g of warm water with 120 g of d0ero flour, and then
[01:27] anywhere from like 2 to 4 g of instant yeast. Stir it up. Place a little rubber and to see how much it has grown. And then place it in the fridge overnight or a couple days. And then you've got your starter here ready to make pizza. First
[01:42] going to set up a KitchenAid. Then we're going to take 370 g of warm water. I'm going to weigh about 220 gram of the leftover. You can feed that with flour and water. And you can keep that going
[01:57] turn it on. Start to break up that starter into the water. After about 30 seconds, we're going to add in our olive oil, about 15 gram, 2 g of our diasthetic malt powder, which contains enzymes that convert starches into
[02:11] simple sugars, but it improves its rise, its oven spring, and helps it achieve this nice golden brown color. And then we have 615 g of flour. And I'm just going to in small batches slowly work it in.
[02:27] And I'm looking to get it mixed until the point where there's no visible dry flour anywhere. Don't mind this. It's just pure American ingenuity. So now I can see there's no dry bits. We've held off our salt. Now what we're going to do
[02:40] period of time. We're going to let this dough rest before we add the salt and continue. 20 minutes. After 20 minutes, add the salt. We're going to turn it on low and we're going to let this go for about 6 to 10 minutes. And we're looking
[02:54] for all that dough to sort of pull off the sides of the bowl. Now, after about 10 minutes, going to cover it again, let it rest for 5 minutes, and then do that one more time for another 5 to 8 minutes. 5 minutes is up. We're going to
[03:07] let it go again for another 6 minutes. We're going to let it rest 5 minutes. Then we're going to see if it's ready. Now, what you want to do is you want to take some and start to stretch. And if it can stretch and you can see light
[03:21] through it, that's what you want. It's definitely on the stickier side as it's close to like a 68% hydration. So, I'm going to take it like this, get my hands under the top, pull it up, and then slap it and fold it onto itself like that.
[03:35] couple times. It's going to just build some nice tension in the dough before we bulk ferment it. Cover it. Leave it at room temp. And it should proof. Get about 1 and 1/2 to two times bigger. Minimum 2 hours. Now,
[03:50] she's looking beautiful. Now we're just going to turn it out onto the board. You can take a metal bench scraper and sort of do this motion. You turn it from the side to the top and then back to create tension. Now I got scale. We're going
[04:04] tension. Now I got scale. We're going 200 g dough balls. And we'll see you outside at Studio B in a couple of days.
[04:18] I was actually one of the very first people to ever cook in a dome by Gazny back in 2022. And ever since then, I've been completely in love with the thing. This thing has taken outdoor cooking to a whole new level. It's a complete
[04:32] new features, and as somebody who genuinely thinks cooking in a woodfired oven is the most satisfying way to cook, having this in the backyard is a literal dream come true. A few of the upgrades is this new digital screen that shows
[04:46] both the temp of the dome, the temp of the stones, and it's got two external types of meat. It's got better shelves, feels more durable, and is just so much larger, more room to cook more things at
[04:58] once. And I know it sounds hyperbolic, but it is the most fun thing I cook with. If you're anything like me, and the moment you've laid eyes on this, you description. Now, let's get into the dough.
[05:12] what to tell you. We're going to have to deal with it. Now, our dough is In the meantime, we can make a few got about a cup of riot in here. I'm
[05:24] olive oil first. Then, we're going to grate some lemon zest, a little bit of up and try and smooth that consistency out. Going to take the riot, fill up a the fridge cuz it's like 100° out. Next, we got some pistachios. We're just going
[05:38] a little crumble. You don't want to go too fine. You want to still have a little texture, a little bite in the nuts. Now, our oven's hot. It's a good wood. So, I've got the propane that I've been using to preheat the oven so I
[05:53] don't waste wood. Now, I can build a little canoe. Now, you could just put the wood in with a fire starter and heat this oven up like normal. Using the propane is just a little trick I like to do. I think it's just kind of fun. Then,
[06:05] we can turn the propane off and then let that wood burn down a bit. So, we got my dough here. Nice and jiggly. Smells amazing. Going to take a little bit of the flour. Hit the edges. Scoop under. Flip into flour. Coat it in flour.
[06:19] Just like a pizza, we're going to sort of punch out a crust. Push down the center. Flip it. Repeat on the other side. Then we'll do a few slap and folds. And we're really just trying to stretch this out to about an 8 in round.
[06:34] I'm going to take my pizza peel, get a little flour on there, transfer the dough onto the pizza peel, then a little bit of olive oil right into the center. And the trick then is we're going to fold it just like a half moon. And then
[06:46] a little bit of olive oil on top. Next, I'm going to throw in an extra piece of wood to get that flame ignited. Then I'm going to slide the dough right into the center of the wood fired oven. Now, just like a pizza, I'm letting visuals guide
[07:00] me. I'm looking for the dough to puff, to get a little oven spring, and then I'm looking for color developing around it. So, my strategy is to kind of just rotate it almost like a rotisserie. You can move it closer to the fire to get a
[07:13] little bit more color in some spots. Move it further away to kind of slow it down. Once you've got it kind of brown, toasted around all sides, it's nice and puffy, and the dough almost looks like it's smiling at you, that's about time
[07:28] to pull it out. First, we're going to open it up and add some riot. Now, here's how to fold the mortadella. Fold it in half, fold it into a triangle, you're going to go in and start adding the mortadella. And you're going to sort
[07:42] straight line, and then start adding some height to it. I'm going to take that riot and start kind of just piping in little dots, maybe a little bit mortadella. We're gonna top it with the pistachio, a little lemon zest, a little
[07:57] flaky salt, and a little bit more extra virgin olive oil. riot, the pistachio, such a classic and simple combination, but it always hits.
[08:12] A little hint of the lemon keeps it fresh. This dough is out of control we go through such lengths to make great pizza doughs and to seek out great pizza doughs. Why aren't we also using it as bread? It's the perfect vehicle for a
[08:25] link's going to be down in the description. That's all that I have then, take care of yourself and go feed yourself.