1) Make the chariot: knead the flour With the'cold water and the yeast to obtain a raw compound. Transfer it to a bowl covered with perforated film and let it rise for 18 hours at 18 ° -20 °.

2) Make the dough: add the biga with the two flours and thewater. Knead the dough by hand or with a mixer for 10 minutes until it is smooth and homogeneous, then add the salt and finally theoil, flush. Let the dough rest for 30/40 minutes wrapped in cling film at about 24 °, then divide it into 4 balls, arrange them in a pan and continue rising protecting them with plastic wrap until they double in volume (2 or 3 hours). With floured hands, roll out each ball into an iron pan with a diameter of 28 cm without letting out the air that has formed. Let them rest for another half hour covered with film.

3) Cut the mozzarella cheese, wash the spinach and sauté them with a drizzle ofoil and a pinch of salt for 5 minutes. Wash the pears without peeling them and cut them into 3 mm slices. Arrange them on the baking sheet with baking paper without overlapping them, sprinkle them with a little sugar and bake at 150 ° ventilated for 30 minutes. Distribute mozzarella cheese is spinach on pizzas and bake for 20/25 minutes at maximum temperature. Complete with the salama sliced, lo squacquerone, the pear chips and a drizzle of icing balsamic.