Ciccio Capraia

1. Mix flour and yeast in a spiral bakery kneading machine, then add water.

2. Let dough rest for 3 hours at room temperature and 15 hours at controlled temperature.

3. After 18 hours of rest, proceed to the refresh phase: put flour and Biga in the kneading machine, then add water and blend; immediately after, add extra virgin olive oil and the remaining part of water; finish by adding salt.

4. Let dough rise for 48/72 hours. With this procedure, the dough will be 67% hydrated.

Topping

1. Cut the eggplant into very thin slices, fry them and then leave them to dry for about 30/40 hours at a temperature of 45°C.
    
2. Stretch out a 25cm-diameter pizza disc, season with extra virgin olive oil, oregano and salt, bake at 380°C and divide it into slices. Season each one of them with a slice of Parma ham and a slice of dried eggplant.
    
3. To give a hint of color, flavor and sweetness at the same time, add a wedge of Catalan-style tomato from the Cà Foresto Company. Decorate with crystallized basil, which is made by frying individual leaves in boiling oil. To enhance the delicacy of the ingredients used, finish by adding “Giove” Extra virgin olive oil, which has a bitter and spicy taste, a strong flavor and hints of artichoke and green almond.