Ingredients

• 500 g of flour for pinsa
• 3 g of fresh brewer's yeast
• 375 g of cold water
• 10 g of salt
• 10 g of olive oil
• 100 g of gorgonzola
• 1 crunchy pear
• some walnuts
• Organic balsamic vinegar of Modena Igp "Acetaia Guerzoni"

Method

1. Put the flour, yeast and 350 g of water in the bowl of the mixer.
2. Start kneading at low speed for one minute, then increase it and continue for another 7-8 minutes.
3. Add the salt, oil and remaining water and let the machine work for another 5-7 minutes. The dough will be very soft due to the high hydration but you don't have to worry about it.
4. Then transfer the dough to a bowl and fold it over every 30 minutes, twice. Cover it with cling film and let it rise in the refrigerator for at least 24 hours.
5. Divide the dough into four equal parts, form loaves and place them in four small, well-oiled bowls. Keep them at room temperature for 3-4 hours before proceeding with the drafting.
6. Flour the work surface with the rice flour and spread the dough with your hands to give it the characteristic oval shape. You will obtain a thickness of about half a centimetre.
7. Drizzle with a drizzle of oil and bake on the lowest shelf of the oven at 250 ° C for 5 minutes.
8. Once the gorgonzola has been added, bake again on the central shelf for another 5-6 minutes.
9. The pear can be sliced thinly with a peeler, and the dressing can be completed with walnuts and Modena IGP balsamic vinegar "Acetaia Guerzoni"