For the dough

1. Add the flour to a mixing bowl. Melt the yeast in the water and pour it on the flour.
2. Start mixing and after 5 minutes add the salt. Mix for another 5 minutes then cover with cling film and leave to rest for about 20 minutes in a warm place.
3. Cut the dough in pieces of 300gr each, roll them up into a tight ball and place them on a large deep tray. Cover and leave to rest for 5 minutes. Transfer into the fridge and let it prove from 48hrs up to 72. 

To finish

1. Preheat the oven at 250°C.
2. Dust the worktop with some flour, take one ball of pizza dough and with fingertips start to flatten it down, transfer onto a flat baking tray. Add the mozzarella, pieces of gorgonzola, dollops of ‘nduja and the spinach. Sprinkle with some of the grated Grana Padano and bake for about 8 minutes on the bottom level, raise the tray and cook for another 8 minutes.
3. Sprinkle on top the remaining Grana Padano and finish with drizzles of honey.