COOK IT.
Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
Add yeast to water and let sit for 5 minutes.
Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: this is a 73% hydration dough, so it will be very sticky; the bottom will stick to the bowl.
Turn mixer off. With the dough still in mixer bowl, and with wet hands, fold into a ball. Cover with plastic wrap, and set on counter for 1 – 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.
Place in refrigerator, covered, for 1 to 2 days.
Let dough come to room temperature on the counter for 3 hours.
Grease your pan with a stick of butter or Crisco. Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (if the dough shrinks back, let sit for ½ hour, then stretch again, ensuring the dough touches the edges of the pan).
Continue to proof, covered at room temperature, for 3 more hours.
With wet hands, gently press finger tips into the dough to form some uneven bumps.
Preheat your Everdure KILN pizza oven on Medium-Low flame to 570°F (300°C).
Place pan in center of pizza stone, then turn the rotation on. Bake for 4 minutes, then turn the heat to low and continue baking for another 8 minutes, or until golden brown.
Remove from the pizza oven and use a thin metal spatula along the edges to separate the focaccia from the pan. Slide onto a wire rack to rest for 3 minutes.
Top with folded mortadella, sliced burrata cheese, crushed pistachios, basil, sea salt, and olive oil.