Four Cheese Pizza (Quattro Formaggi)

Method

1. Prepare the dough: mix farina zero, farina di farro, and semola rimacinata. Add yeast and water gradually while kneading. Incorporate salt and olive oil. Knead until smooth, about 14 minutes.
2. Let the dough rest at room temperature for 30 minutes.
3. Divide the dough into balls of 280-290 g. Let them rise at room temperature for 1.5–2 hours, then refrigerate at 4°C for 72–76 hours.
4. Remove a dough ball and dust with flour. Stretch the disk from the center outward, keeping the edge thicker.
5. Spread creamy cheese over the dough and place fiordilatte cheese. Drizzle olive oil on the border.
6. Bake in a hot oven until golden.
7. After baking, top with pecorino chips, spicy marmalade, and fresh basil leaves.
8. Serve immediately.