Marc Vetri's Mortadella Pizza →

To be honest, I don’t know the exact reason why pizza dough does the things it does. I get that you need yeast for it to rise, but I’ve yet to block out a whole week and convert a shed from a rundown meth lab into a pizza lab to test out all my pizza theories. 

This recipe seems pretty complex and maybe it’s worth it, but I’ll tell you that this recipe from Emeril does wonders with some 00 flour. Regardless, I’ll test out Mr.Vetri’s recipe and let you know how it goes.