Credits: Irene Mattacchioni

Method

Mix the baker’s yeast and the flour together. Knead with 700 ml water. Add the salt, EVOO and another 100 ml of water. Knead for a long time, then let rest for about 10 minutes. Fold the dough in and over on itself several times. Place in a bowl coated with oil and cover with cling film. Let rise in the fridge for 24 hours. Take the dough out of the fridge and let it rest at room temperature for about 2 hours. Roll out the dough and add the toppings. Start with the toma cheese, then the caciotta cheese, Gorgonzola, and lastly, mozzarella.

Bake for 15 minutes in the lower part of an oven that has been preheated to the highest temperature possible, then transfer the tray to the middle rack of the oven and finish baking. Once cooked, sprinkle with Parmesan cheese.