Start with the flour, yeast, honey, and 210ml of water. Once the dough has formed, add the salt and the remaining 50ml in several increments (only when the dough is nice and smooth should you add the next glug of water). Finally, add the extra virgin olive oil.

Leave to rise for 2-3 hours at room temperature until doubled in size, then bake the dough, fold it once, 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 make the loaves 3 hours before rolling them out).
Meanwhile, let’s prepare the potatoes: sauté the shallots, then add the thinly sliced ​​potatoes and let them brown, add the vegetable stock and cook, season with salt and pepper.
Let’s take our dough balls again: I roll them out and season them with the hand-crushed potatoes and the mozzarella.
I put it in the oven until the mozzarella has melted, then I add the raw sausage by hand.
Bake at 260°C for 15 minutes.
Finally, we add a good dose of Gorgonzola Dolce Gran Riserva Leonardi di Igor.

DOUGH x1 40×30 pan
– 350g “0” flour with 13g protein
– 260ml water
– 4g fresh brewer’s yeast
– 2g honey
– 7g salt
– 10ml EVO oil