Dissolve the yeast in the warm water mixed with honey.
Place the flour in a tall, wide bowl and gradually begin to pour in the liquid ingredients. Work first with a wooden spoon, then move on to your hands and add the salt.
Move to the floured surface and knead for about 10 minutes, until the dough is well-strung. Knead it and place it in the bowl used previously. Cover with plastic wrap and let it rise for 30 minutes, then transfer the dough to the refrigerator for 24 hours.
Let it acclimatize for 2 hours at room temperature, then roll it out into a rectangular pizza of about 40x30 cm in diameter. Place it in a greased baking pan and spread the tomato sauce on top. Drizzle with a little oil and bake at 250° for 10 minutes.
Remove from the oven, add the diced sweet Provolone Valpadana DOP and put back in the oven for another 10 minutes.
Bake again and garnish with grilled vegetables and chopped parsley. Serve.
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