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Mortadella is a milk ground pork sausage (similar in texture to bologna) that is flavored with a hint of pistachio. When it’s used as a topping for pizza, it crisps up just a bit and is an unexpectedly delicious flavor partner for the sharp and creamy Taleggio and hot chiles. And when it comes to shaping the pizza dough, put the rolling pin away – I’ll show you how to do it by hand.
For the dough, in a large bowl, combine the water, yeast, honey and 2 tablespoons of the oil and let stand until it begins to bubble, about 5 minutes. (If it doesn’t bubble or foam after 10 minutes, it means the yeast is no longer active and you’ll need to start again with a fresh packet.)
Combine 3 cups of the flour with the salt then add it to the yeast mixture, stirring with a wooden spoon, until it is all incorporated. Continue adding the remaining 1 cup flour 1/4 cup at a time, working the dough after each addition, kneading it with your hands, until it has all been incorporated. The dough will be slightly sticky. Transfer the dough to a lightly floured work surface and knead several more times, until the dough comes together and is smooth.