In a bowl mix
Type 0 Flour (2 1/2 cups)
Water (5.5 oz)
Fresh Yeast (1/2 tsp)
. Just mix roughly, you don’t want to generate any gluten at this stage.
Cover with plastic wrap and let it ferment at room temperature, ideally around 65 degrees F (18 degrees C) for 15 hours. It will look like a sponge.
Fresh Yeast (1/8 tsp)
and with your mixer on, pour
Water (1.5 oz)
very slowly. It is key not to add the water all at once. You need to give the dough time to absorb it slowly before adding in more.
When the dough starts coming together, add in the remaining
Water (0.5 oz)
Salt (1 tsp)
Extra-Virgin Olive Oil (0.5 oz)
. Knead the dough until it is smooth and elastic. Let it rest for 30 minutes.
Next do 1-2 rounds of slap and fold at 30-minute intervals one from the other.
The dough should look smooth and compact. Let it rest at room temperature for 2 hours then transfer it to your fridge for 12 hours.
Next, divide the mixture into 2 balls, round them up on a lightly floured surface, and let them rest at room temperature for 2-3 hours.
Preheat the oven to 400 degrees F (200 degrees C).
On a lightly floured surface roll out the dough into a rectangular shape.
Scamorza Cheese (2 cups)
Ham (5 oz)
Cream (2 oz)
Gently roll it up sealing well the edges together. Brush the top with
Extra-Virgin Olive Oil (2 Tbsp)
Bake in the preheated oven for about 30 minutes. Place the tray at the lowest rack in your oven.
Let it sit for about 30 minutes, then slice up and serve!