Pour the kamut harine in a bowl, remove the dry cerveza and add the sugar and mix. Mix the tibia water, the vinegar and the salt, mix them little by little into the second ingredients, stirring first with a spoonful of madeira. On the boiling table, mix the preparation for ten minutes, form a homogeneous ball with the mass, turn to place it in the bowl, cover it with transparent film and let it rise for less than 6 hours in the heated oven.
Reroll the dough and extend it into 2 25 cm square pizzas.
Place them on the two previously greased strips of vinegar and place the chopped tomato on top. Roast with a little oil and heat at 250° for 10 minutes.
Sacar of the horn, add the loins of sweet Provolone Valpadana DOP, the chicory will take three minutes and eat another 10 minutes.
Sacre the horn again and top with the vinegar paté. Serve.
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