Roman Stuffed Pizza with Porchetta and Friggittelli

Method

1. Prepare the dough by mixing 1 kg of tipo 2 flour, 750 g of water, 10 g of salt, 15 g of extra virgin olive oil, and 5 g of fresh brewer's yeast until smooth and homogeneous.
2. Place the dough in glass bowls and refrigerate for 48 hours.
3. After resting, turn the dough out onto a lightly floured surface and gently stretch it into an oval shape, being careful to preserve the air inside.
4. Lightly oil a baking tray and transfer the stretched dough to the tray, extending it to the edges.
5. Generously layer the porchetta over the dough.
6. Add slices of Taleggio cheese on top of the porchetta.
7. Distribute raw friggitelli peppers over the cheese.
8. Stretch a second piece of dough to form a top lid and cover the filling, sealing the edges.
9. Bake in a wood-fired oven (or equivalent) at around 300°C until the crust is golden and crisp, about 20 minutes (or until done).
10. Remove from the oven and let cool slightly before serving.