Roman Pizza with Asparagus and Wild Boar Bacon

Method

1. Put the type 0 wheat flour and farro flour into the mixer.
2. Add the dry yeast.
3. Add the salt and water all together.
4. Mix with the dough hook until a uniform dough forms.
5. Cut the dough into pieces of about 170 g each.
6. Form balls: use the palm of your hand to close the ball, then thin and round it on the table to create a perfect ball.
7. Refrigerate for at least 12 hours.
8. Roll out the pizza with a rolling pin to a diameter of about 34 cm (slightly larger than the plate).
9. Spread the asparagus sauce on the base.
10. Add pieces of smoked provola, wild boar bacon, and asparagus tips.
11. Bake at 330°C (626°F) for about 4 minutes.
12. Grate the caciocavallo cheese into flakes over the hot pizza.