After preparing the dough let it mature in the fridge for at least 24 hours. Top with smoked Scamorza cream and bake in the oven.
Cut into slices and complete the topping with raw peeled Miniroma tomatoes, Cantabrian anchovies, Taggiasca olives and oregano from Pantelleria.
Serve the slices by placing some of the ingredients alongside the pizza, to eat it as is or to give the customer the freedom to enrich the topping.