For the Pizza dough:
In a bowl, dissolve the yeast together with warm water. Pour the flour on a surface creating a space in the centre, in which to add the water with the dissolved yeast. Knead well all the ingredients using your hands. Add the remaining water a little at a time. Season the dough with salt, oil, and a pinch of sugar. Continue mixing well until the dough reaches a “sticky” consistency.
Then place the dough in a bowl and cover it with plastic wrap or a kitchen cloth. Let it rest for three to eight hours in a dry place so that optimal rising is achieved.
Grease a baking pan and roll out half the dough to make the first pizza and proceed with the topping. Repeat the process for the second pizza.
For the topping:
Slice the Caciocavallo cheese and put it on the pizza together with the Sweet Coppa. Then, bake in a preheated static oven at 220° for about 10 minutes. Remove the pizzas from oven and let them cool for around 10 minutes. Cut the figs into wedges and put them on the pizzas. Add a drizzle of extra virgin olive oil and some ground pepper.