👵🏼 Procedure (as grandma would do it, with strong hands and a tender voice):

1. Put 1kg of flour on the surface. Make the classic hole in the middle. (Yes, like in the movies. Yes, even if you feel silly doing it.)

2. Add the ingredients one at a time, mixing slowly. The eggs, then the cheeses, the milk, the dissolved yeast, the oil, salt, pepper… At each turn, listen to the dough: if it complains, you're doing the right thing.

3. When the dough no longer sticks to your hands and “it feels right,” divide it into loaves and place them in traditional pans (the tall, nice ones). But first coat them with lard, or the pizza will take revenge on you.

4. Let them rise with love and without haste. They should pop out of the pan as if they were saying “hello”.

5. When they are nice and tall and puffy, bake at 180°C. Remove them only when they are nice and dark on top, like “wood oven tan”.

💬 Note from Grandma Le Fries:

“There are doughs that rise.

And others that grow in your heart.

This pizza does both.” 🕊️💛