DOUGH: Start with the flour, yeast, and 210 ml of water. Once the dough has taken on consistency, add the salt and the remaining 50 ml in several additions (only when the dough is nice and smooth again, add the next glug of water). Once the water is finished, add the cocoa and finally the EVO oil.

LEAVENING: Leave to rise for 2-3 hours at room temperature until the dough has doubled in size, then shape the dough into a loaf, fold it over, and let it rest for 2 hours (if you want to leave it to rise for 24 hours, you can immediately put the dough in the refrigerator and shape the loaves 3 hours before rolling them out).

PUMPKIN CREAM: Prepare a sauté with shallots, add the pumpkin and cook for 10 minutes with vegetable broth to flavor, a pinch of salt and pepper and blend everything.

COOKING: I roll out and season with the pumpkin cream, bake at 260°C for 10 minutes then I add the mozzarella, the pancetta and the Gorgonzola Dolce IGOR. I return to the oven for 3 minutes and at the end I add the toasted hazelnuts.

DOUGH for 1 40×30 pan:
• 350 g “0” flour with 13 g protein
• 260 ml water
• 4 g fresh brewer’s yeast
• 20 g bitter cocoa
• 7 g salt
• 10 ml EVO oil
FOR THE DRESSING:
• Pumpkin cream (pumpkin, shallot, vegetable broth, salt, pepper)
• Mozzarella to taste
• Bacon to taste
• IGOR Sweet Gorgonzola to taste
• Toasted hazelnuts to taste