Stuffed Muffealetta Sandwich
- Servings: 8
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
|1 cup||Chopped Pimento Stuffed Green Olives|
|½ cup||Drained & Chopped Kalamata Olives|
|3 cloves||Garlic, crushed and chopped|
|2 Tbsp||Drained & Rinsed Capers|
|1||Celery Stalk, chopped|
|¼ cup||Roughly Chopped Marinated Cocktail Onions|
|½ tsp||Celery Seed|
|1 tsp||Dried Oregano|
|1 tsp||Dried Basil|
|¼ cup||Red Wine Vinegar|
|¾ cup||Olive Oil|
|¾ tsp||Ground Black Pepper, or to taste|
|Kosher or Sea Salt, to taste|
|Authentic Pizza Dough:|
|1 cup||Water, at 105 degrees|
|1||Envelope Active Dry Yeast|
|½ cup||Extra Virgin Olive Oil|
|2½ cups||Bread Flour Plus Additional, for work surface|
|Cornmeal, for the peel|
|11 3||1/4" Diameter Slices Genoa Salami|
|11 3||1/4" Diameter Slices Deli Sliced Provolone Cheese|
|11 3||1/4" Diameter Slices Pepperoni|
|11 3||1/4" Diameter Slices Mozzarella or Smoked Mozzarella|
|11 3||1/4" Diameter Slices Capicola|
|¼ lb||Thinly Sliced Prosciutto Ham|
|1||Egg Beaten With 1 Tbsp Water|
In a medium bowl, mix together the olives, garlic, capers, celery, cocktail onions, celery seed, oregano, basil,vinegar and olive oil. Correct seasoning with black pepper and salt. If not used immediately, transfer the mixture into a covered glass jar, or another covered, nonreactive container and refrigerate. Otherwise, cover the bowl with plastic wrap and set aside to marinate for at least 1 hour before using.
Authentic Pizza Dough:
In a 2 cup measuring cup, combine the water and honey, then stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn't proof (get foamy) pour it out and start again, as it is important to have a live yeast mixture.
Meanwhile, place the flour and salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the proofed yeast mixture. Turn the mixer on, fitted with dough hooks, to low speed. to mix and knead the dough.
Continue kneading until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks. Scrape the sides of the bowl to move flour into the path of the hooks as needed.
Turn the dough out onto a lightly floured surface and knead until smooth, but still slightly tacky, adding flour gradually as needed to reach the slightly tacky state, 3-5 minutes.
Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1-1 1/2 hours.
After the dough has doubled in size, remove the dough from the bowl and form it into a 12 inch log. Divide the log in half and form each half into equally sized dough balls.
Lightly oil a 2 large mixing bowl with about 1 1/2 teaspoons olive oil. Place each dough ball into its own bowl and turn to oil the ball on all sides. Cover each bowl with plastic wrap and set in a warm, draft-free place until the nearly double in size again, 1-1 1/2 hours.
Preheat the oven to 450 degrees.
Stuffed Sandwich Construction:
Position oven rack in the middle of the oven and place an appropriately sized (10 to 12-inch) pizza stone on rack. Place one of the dough balls in front of you and flatten it into a thick disk; then, with fingertips and palms, and working from the center of the disk out to the edges, press it into a thin disk of dough, 10-12 inches round and about 1/8 inch thick. If necessary use a rolling pin to achieve the 1/8 inch thickness but don’t worry if the disk isn't perfectly round. This will be the base of the stuffed sandwich. Distribute some cornmeal over the surface of a pizza peel,this will allow the dough disk to move easily over the surface of the peel, then transfer the formed disk onto the peel, alternatively place the disk on a 12 inch round, metal pizza pan which has been previously sprinkled with some cornmeal.
Evenly spread several tablespoons of the olive salad over the disk, depending on your taste, leaving a clean 1 inch edge all around the sandwich base. Top this layer with the slices of salami, provolone, pepperoni, mozzarella, capicola and finally with the slices of prosciutto, taking care of respect the 1 inch clean edge.
Working with the remaining dough ball and using the same methodology used to form the first disk, produce a similarly sized disk of dough to become the top of the stuffed sandwich. Lightly brush the 1 inch clean margin of the base with some of the beaten egg and carefully place this second disc over the first, then press and roll the edge of the stuffed sandwich to seal it. Evenly brush the surface with some of the egg wash.
Gently shake the peel to insure the stuffed sandwich moves freely. If it doesn't, gently lift the edges of the sandwich and distribute additional cornmeal until it does. Using the peel to slide the pizza onto the stone or alternatively place the round, metal pizza pan into the oven and bake the sandwich until it turns golden brown and the cheese has melted and bubbly, about 20 minutes. Keep an eye on the bottom of the sandwich as slight charring is desirable, but heavy charring is burnt.
Remove from the oven and allow to cool for 10 minutes, then cut into eight wedges and serve with a green salad.
The 3 hour prep time includes the time to make the olive salad and the time to properly raise the dough. When we visited New Orleans several years ago, we fell in love with its signature sandwich, the Muffaletta at the Central Grocery on Decatur Street. We also love pizza of all types. This recipe is a homage to both, as it is the marriage of the ingredients of a New Orleans Muffaletta sandwich (good Italian cold cuts, cheeses and olive salad) and a Sicilian stuffed pizza. All though we used mozzarella, provolone, Genoa salami, cappacola, pepperoni and prosciutto ham, you can use any cold cuts. The quantities can be adjusted to your appetite.