Pizza with Asparagus, Pancetta and Smoked Provola

Method

1. Mix the flours: 500 g type 0, 300 g type 1, and 200 g whole grain farro in a stand mixer.
2. Add 3 g of dry brewer's yeast.
3. Gradually add 630 g of water, reserving a small amount (about 30 g) for the end.
4. Add salt (to taste) and finish with the remaining water.
5. Mix until a dough forms, then turn off the mixer and let rest for about 20 minutes.
6. After resting, run the mixer for three more revolutions and place the dough in a container. Refrigerate for at least 24 hours.
7. Remove the mature dough from the refrigerator, divide into balls, and place in a container or box. Let rise until doubled in size.
8. With a spatula, transfer a dough ball onto flour, reshape it into a round, and stretch it using circular motions to form the pizza base.
9. Prepare the asparagus cream: blend asparagus stems with olive oil, garlic, potato, and a little water until smooth.
10. Spread a layer of smoked provola over the pizza base.
11. Add thin slices of smoked scamorza.
12. Arrange plenty of artisanal black pepper pancetta on top.
13. Bake the pizza at 330–340 °C for about 3 minutes until the pancetta is crispy.
14. Finish with a few slices of provolone cheese and serve immediately.