Mix the flour with the yeast and water, adding the water gradually. When the dough starts to take shape, add the salt and EVO oil. Continue to knead until the dough is firm and elastic.

Stretch and fold the dough a few times to give it structure and leave the dough covered to rest for 1 hour.

Once the hour is up, divide the dough into 3 balls of around 350g each and leave them to rise for another 3 hours, still covered.

In the meantime, prepare the caramelised pears, melting the butter with the sugar and sautéing the chopped pears until they are golden and caramelised.

Once the dough balls are ready, carefully roll them out on semolina, add a drizzle of olive oil and put them on a pizza stone and into a fan oven at 250°C for 7-8 minutes. The secret to a perfect, crispy pizza is letting it cool completely and then re-cooking it for another 5-6 minutes shortly before serving.

When the base is ready, add the gorgonzola and let it melt from the heat of the pizza.

Finish off with caramelised pears and Prosciutto di San Daniele.