3 1/2 cups San Marzano tomatoes
1/2 cup fresh parsley leaves, minced
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmigiano
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon hot chili flakes
5 fresh basil leaves, torn
3 cloves garlic, minced
Freshly cracked pepper
1 teaspoon yeast
10 ounces warm water
3 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon raw sugar
1 1/2 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 tablespoon leaf lard
8 ounces mozzarella di bufala, sliced 1/4-inch thick
4 ounces salami di Genoa, sliced
1/2 cup kalamata olives, roughly chopped
1/2 cup grated pecorino
1 cup baby spinach, julienned
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