Pour the whole wheat flour into a bowl together with the dry brewer's yeast and honey. Start kneading with a wooden spoon, pouring in the water little by little. Work until you obtain a smooth and liquid mixture. Cover the bowl with cling film and let it rise for an hour in the oven turned off.

Take the dough and pour in the remaining flour, work with your hands until it is completely absorbed, then add the salt and oil. Transfer the dough to the work surface and work it for 10 minutes, then leave to rise for another two hours.

Clean the mushrooms and cut them into slices. Put them in a pan with 3 tablespoons of extra virgin olive oil, the peeled garlic clove and a sprig of parsley. Turn on a low flame and cook with the lid on for 30 minutes, stirring occasionally. Season with salt and pepper and set aside warm.

Roll out the dough into two round pizzas of 28 cm in diameter. Place them inside two oiled baking trays and spread the tomato sauce on top. Drizzle with oil and bake at 220° for 15 minutes.

Remove from the oven, add the slices of sweet Provolone Valpadana DOP and put back in the oven for another 5 minutes. Remove from the oven, add the sliced roast ham and mushrooms, drizzle with a little oil and serve.