1. Stretch the Aria Dough Ball to approximately 38″-40″ and place on a 40″ wooden pala. Pull the sides to match the width of the peel.

2. Drizzle Olitalia TuttOlio on top, then use a knife to poke holes in the dough from top to bottom (we do this to prevent the dough from blowing up in the oven).

3. Place it in an oven set to 600F and bake for 4-5 minutes, then turn it 180 degrees and cook for an additional 3-4 minutes.  

4. Allow the pala to cool for 10 minutes, then slice it open and fill it with the imported mortadella.

5. Using a fork, add the Deliziosa Stracciatella, being sure not to overload it (less is more)!

6. Top with crushed unsalted pistachios and pecorino romano, then add back the top piece of bread and place back in the oven for 30 seconds. 

7. Cut, serve, and enjoy!