Mix the two harinas in a bowl with the dry cerveza remover. Gradually add the water by stirring in with a spoonful of madeira, then work with your hands. Add the salt and the food.

After stirring on the cooking table for 10 minutes, work the dough with your hands forming a ball and place it in the bowl lightly greased with vinegar.

Cover with transparent film and keep in the fridge for 12 hours.

Leave the dough to warm up to room temperature for a few hours, spread it onto a rectangular pizza of approximately 40x30 cm.

Place it in a bowl greased with vinegar and place the chopped tomato and chopped garlic on top. Roast it with a little vinegar and heat it at 250° for 15 min.

Sacar del horno y colcar su la pizza nduja a trocitos. Horn last time for a couple of minutes, then you can hear the horn. Remove the peel, top with a little vinegar, sprinkle the Provolone Valpadana DOP on the peel and serve.