Il Paradiso Sandwich (Homemade Skata Bread)

Ingredients

• 1 g Active dry yeast (Fresh yeast for starter)
• 250 g Bread flour (High protein flour for starter)
• 250 g Warm water (for starter) (~90°F/32°C)
• 500 g All‑purpose flour (For the main dough)
• 250 g Warm water (for dough) (~90°F/32°C)
• 6 g Salt (Fine sea salt)
• 100 ml Extra‑virgin olive oil (For dough, tray, and finishing)
• 170 g Roasted salted pistachios (Whole, to be crumbled and blended)
• 30 ml Olive oil (for pistachio cream) (Drizzle into food processor)
• 50 g Parmesan Reggiano, grated (Adds salty depth to pistachio cream, to taste)
• 60 ml Fresh cream (For stella (mozzarella‑cream))
• 200 g Fresh mozzarella (Barba) (Sheet of mozzarella to be shredded)
• 150 g Mortadella (Thinly sliced, high‑quality Italian mortadella)
• to taste Flaky sea salt (For topping before bake)

Instructions

1. Make the starter (poish)

   In a large bowl combine 1 g active dry yeast, 250 g bread flour and 250 g warm water (≈90°F). Stir with a spatula until fully incorporated and very wet. Cover with plastic wrap and let sit at room temperature (≈25°C) for 12 hours.

   Time: PT12H

   Temperature: 25°C

2. Mix the main dough

   Add 500 g all‑purpose flour, 250 g warm water and 6 g salt to the fermented starter. Mix with a spatula until a shaggy, high‑hydration dough forms. Knead briefly by hand, then drizzle in 50 ml olive oil and incorporate until the dough becomes a smooth, slightly tacky ball.

   Time: PT15M

3. First stretch‑and‑fold

   Oil your hands, lift the dough, stretch it upward, then fold it onto itself. Return the dough to the bowl, cover, and let rest for 30 minutes.

   Time: PT30M

4. Second stretch‑and‑fold

   Repeat the stretch‑and‑fold technique, rotating the bowl each time. Cover and rest another 30 minutes.

   Time: PT30M

5. Third stretch‑and‑fold

   Perform a final set of stretch‑and‑folds, then cover and let rest for 30 minutes.

   Time: PT30M

6. Final bulk fermentation

   After the last fold, let the dough rest covered for a final 30 minutes to finish developing structure.

   Time: PT30M

7. Cold fermentation overnight

   Generously oil the bottom of a sheet tray, transfer the dough onto it seam‑side down, oil the top, and use fingertips to press (skara) creating shallow divots. Cover tightly with plastic wrap and refrigerate for 12 hours.

   Time: PT12H

   Temperature: 4°C

8. Bring dough to room temperature

   Remove the tray from the fridge, let the dough sit at room temperature for about 2 hours until slightly puffed and pliable.

   Time: PT2H

   Temperature: 25°C

9. Pre‑heat oven and finish dough

   Pre‑heat the oven to 450°F (230°C). Brush the dough generously with olive oil, sprinkle flaky sea salt, and bake for 20 minutes, rotating halfway through for even color.

   Time: PT20M

   Temperature: 450°F

10. Cool the bread

    Remove from oven and let cool on a rack for 5 minutes before handling.

    Time: PT5M

11. Prepare pistachio cream

    In a food processor combine the whole roasted pistachios (170 g) and pulse until coarse crumbs. Reserve 2 Tbsp. Add 30 ml olive oil, 50 g grated Parmesan, and blend until a coarse, spreadable cream forms. Adjust salt if needed.

    Time: PT10M

12. Make stella (mozzarella‑cream)

    Drain the fresh mozzarella sheet, tear or shred it, then mix with 60 ml fresh cream until a creamy spread forms. Add a pinch of salt if desired.

    Time: PT5M

13. Assemble the sandwich

    Slice the baked skata loaf horizontally. Spread a generous layer of pistachio cream on the bottom half, sprinkle some reserved pistachio crumbs, add dollops of stella, and layer thin slices of mortadella. Top with the other half of the loaf and drizzle lightly with olive oil if desired.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

80 g

Fat

40 g

Fiber

5 g