Prepare the dough for the pizza by placing the water lightly in the pan, the rind removed, the vinegar and the salt. Turn on at minimum speed until the lever is completely released, gradually add the harine. Continue loving until you get a smooth and homogeneous bowl, which will tend to forget about the container - the same procedure can be done by hand.

Place the mass in another container also lightly greased with oil, cover completely with the transparent film and leave it to rise for 8 hours in the unheated oven. Load the stems: clean them and cut them very finely. Place them in a non-stick pan and add the blue.

Add the water, add again and cook on medium heat for an hour, removing it every now and then. Pay the fire and reserve. Remove the mass, place it on the hardened working surface and cut it by half.

Place and distribute the dough on two 28 cm round bands, previously greased with vinegar. Leave the dough to rest for one hour more and heat the two pizzas at 200° for 20 minutes.

Sack the horn and top with the sweet Provolone Valpadana DOP on the lonch. Horn again for 5 minutes, until the food is well drained. Cut the pizzas into three triangular shapes and arrange a spoonful of caramelised cebollas and the other filets on each. Rub with a little vinegar, dust with tomato and serve.