Dissolve the yeast in warm water mixed with honey.
Place the flour in a tall, wide bowl and begin to gradually pour in the liquid ingredients. Work first with a wooden spoon, then with your hands and add the salt.
Move to a floured kneading board and knead for about 10 minutes, until the dough is firm and does not break when you stretch it. Round the dough up and put it back in the bowl used previously. Cover with film and let it rise for 30 minutes, then place the dough in the refrigerator for 24 hours.
Let it adapt for 2 hours to room temperature, then roll it out into a rectangular pizza of about 40×30 cm in size. Place it inside a baking pan greased with oil and pour the tomato puree on top. Drizzle with a little oil and bake at 250° C for 10 minutes.
Remove from the oven, add the diced mild Provolone Valpadana PDO and put back in the oven for another 10 minutes.
Remove from the oven and top with the grilled vegetables and chopped parsley. It's useful.
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