Combine 13⁄4 cups water and 1⁄2 cup olive oil in a stand mixer with dough hook attachment. Whisk in salt. Add bread flour and mix for 3 to 5 minutes.

When dough is pliable (stretches without breaking), remove from mixer and wrap in cling wrap. Place in the refrigerator to rest for at least 1 hour.

Heat oven to 450°F.

Once proofed, split the dough in half. Using a rolling pin, roll out each portion of dough until it is almost translucent.

Lightly oil a 10-inch metal pizza pan. Stretch half of dough over the pan, folding the sides over the edge pan edge so the dough doesn’t shrink.

Break the robiola into 1-inch pieces and evenly spread on dough. Thinly layer mortadella on top. Place the other half of dough on top of the mortadella layer. Press and pinch the dough layers to seal them, then trim off the excess.

Poke a few holes in the top layer of dough so steam can escape. Drizzle with remaining olive oil and season with Maldon salt.

Bake for 25 to 35 minutes, or until golden brown.