Pizza with Radicchio, Spicy Ventricina and Primosale

Method

1. Place the flour in a bowl, crumble in the fresh yeast and mix.
2. Add about half of the water (at 25°C) and begin kneading.
3. Add the salt, then gradually add the remaining water.
4. Add the olive oil and continue kneading until the dough is smooth and elastic.
5. Transfer the dough to a work surface and knead for about 10 minutes until it no longer sticks.
6. Cover and let rest for 10 minutes.
7. Perform reinforcement folds: lift one edge and fold toward the center, repeat for all sides.
8. Shape the dough into a ball, place it in an oiled bowl, cover and let rise at room temperature for about 6 hours or until doubled in volume.
9. Meanwhile, prepare the topping: peel and julienne the red onion.
10. Trim the radicchio, halve it lengthwise, and separate the leaves.
11. In a pan, heat a drizzle of oil, add the onions and cook over low heat until softened.
12. Add the radicchio and cook until wilted. Season with salt, then transfer to a plate to cool.
13. After the first rise, turn the dough out, divide it into 4 equal pieces.
14. Shape each piece into a tight ball, place in a lightly semolina-dusted proofing box or on a tray, and let rise for another 30 minutes.
15. Take one dough ball, shape it into a sphere, then stretch it with your hands into a 30 cm disc, working from the center outward.
16. Drizzle with olive oil, arrange slices of primosale, sprinkle with grated cheese, then top with the braised radicchio and onion, and marjoram leaves.
17. Transfer the pizza to a peel dusted with semolina, slide onto the lowest rack of a preheated oven (with a pizza stone heated for at least 1 hour) and bake at maximum temperature for about 10 minutes.
18. Remove from the oven and immediately add the spicy ventricina salame pieces (sofficette). Serve hot.