Mix the two flours with the dry brewer's yeast in a bowl. Gradually add the water, starting to knead with a wooden spoon, then work with your hands. Add the salt and oil and transfer to the pastry board.

Knead for about 10 minutes, round the dough and put it back into the lightly oiled bowl.

Cover with cling film and place in the refrigerator for 12 hours.

Let the dough acclimatize for a couple of hours at room temperature, then roll it out into a rectangular pizza of about 40x30 cm.

Place it in an oiled pan and arrange the tomato puree and the garlic cut in half on top. Drizzle with oil and bake at 250° for 15 minutes.

Remove from the oven and arrange the 'Nduja di Spilinga PAT in pieces on the pizza.

Bake one last time for a couple of minutes, then remove from the oven. Sprinkle with parsley, finish with a final drizzle of oil, the spicy Provolone Valpadana DOP flakes and serve.