The seventy two-hour rested dough can take the shape of several selections, in the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini for the salt flavour bomb with the ‘Boscaiola’ a prosperous mixture of Stracciatella cheese, Nduja, speck and truffle oil.“The tricky-to-get-to is an