Sift the flours into a large bowl, then add the sugar and active dry yeast. Pour in the water and oil. Mix with a wooden spoon until smooth. Finally, add the salt.

Cover with plastic wrap and let rest for 30 minutes at room temperature. Dust a wooden board with semolina. Take the dough and fold it a few times until it begins to stretch and taut.

Put it back in the bowl, cover with cling film and leave to rest in the refrigerator in the lowest part for 24 hours.

Remove the dough from the refrigerator and roll it out slightly, then transfer it to a baking sheet lined with parchment paper. Let it rest for another half hour. Preheat the oven.

While the oven is heating, clean and slice the pear into thin strips.

Once the oven has reached 250°C (480°F), place the pan in the lowest rack and bake for 9-10 minutes. Remove and fill with Igor’s Gorgonzola Dolce, lard, and pears.

Enjoy your meal!

For the pasta:
200 g Manitoba flour
200 g 00 flour
340 g natural mineral water at room temperature
11 g salt
1 teaspoon sugar
1 tablespoon extra virgin olive oil
2.8 g dry brewer’s yeast
For the filling:
lard
pears
Igor’s Sweet Gorgonzola