Dough
2 tablets of biological yeast
1 1/2 cups of water
2 tablespoons of salt
1/2 tablespoon of sugar
3 tablespoons of olive oil
4 3/4 cups of wheat flour
Topping
1/2 cup of tomato sauce
3 cups of shredded mozzarella cheese
2 1/3 cups of chopped ham
2 3/4 cups of cooked, crumbled bacon
2/3 cup of crumbled gorgonzola cheese
1 1/3 cups of grated Parmesan cheese
1 cup of dried tomato halves (for garnish)
Dough
2 tablets of biological yeast
1 1/2 cups of water
2 tablespoons of salt
1/2 tablespoon of sugar
3 tablespoons of olive oil
4 3/4 cups of wheat flour
Topping
1/2 cup of tomato sauce
3 cups of shredded mozzarella cheese
2 1/3 cups of chopped ham
2 3/4 cups of cooked, crumbled bacon
2/3 cup of crumbled gorgonzola cheese
1 1/3 cups of grated Parmesan cheese
1 cup of dried tomato halves (for garnish)
Make the dough: in a stainless steel mixing bowl, dissolve the yeast in 1/2 cup of water
Add salt, sugar, and olive oil and mix well with a wooden spoon
Add half of the flour and mix
Continue adding the remaining flour and water, gradually, until the dough is homogeneous and does not stick to the sides (about 10 minutes)
Divide the dough into two parts, shape each part into a ball, and place them in a 30 cm x 45 cm baking sheet sprinkled with flour
Cover with a damp cloth and let rest at room temperature until it has doubled in volume (about 50 minutes)
To check if the dough is ready to be opened, make a small ball of it and place it in a cup of water; if it rises, it's ready
Preheat the oven to 280°C (very hot)
On a smooth work surface, roll out each piece of dough into an oval shape (about 40 cm long by 25 cm wide)
Form a border of 2 cm by folding it in its entire circumference
Close the ends by pressing with your fingers to form a boat-shaped crust
Transfer each crust to a large baking sheet sprinkled with flour
Topping: cover the doughs with tomato sauce, including under the closed ends
Distribute the cheeses and ham in layers, finishing with the cheeses
Bake in the preheated oven until the crust is lightly golden and the cheeses are melted (about 40 minutes)
Garnish with dried tomato halves and serve immediately.
