Pour the whole wheat flour into a bowl along with the dry brewer’s yeast and honey. Start mixing with a wooden spoon, pouring the water in a trickle. Knead until the mixture is smooth and runny. Cover the bowl with cling film and let it rise for one hour in the oven turned off.

Then take the dough and pour in the remaining flour, work with your hands until it is fully absorbed, then add salt and oil. Transfer the dough to a work surface and knead it for 10 minutes, then let it rise for another two hours.

Clean the mushrooms and cut them into slices. Put them in a pan with 3 tablespoons of extra-virgin olive oil, the peeled garlic clove and a tuft of parsley. Turn on a low flame and cook with the lid on for 30 minutes, stirring occasionally. Add salt and pepper to taste and keep warm.

Roll out the dough into two round pizzas 28 cm in diameter. Place them in two oiled baking plans and place the tomato puree on top. Sprinkle with a little oil and bake at 200° C for 15 minutes.

Remove from the oven, add the slices of mild Provolone Valpadana P.D.O. and put the pizza back in the oven for another 5 minutes. Remove from the oven, add slices of roasted ham and mushrooms. Sprinkle with a little oil and serve.