Dissolve the yeast in some lukewarm water, add the sifted flour, the charcoal, a tablespoon of oil and mix. Once the ingredients are blended together, as last ingredient, add the salt thoroughly dissolved in very little water. Start kneading the dough: fold the ends towards the centre and keep on rotating the dough until it is shiny, compact and elastic. Place it in a bowl, cover with a canvas and let it rest for 2 hours. When the time expires, divide the dough in 4 pieces, knead them again and let prove on a cutting board covered with a canvas preferably not in contact with the dough, for 4-5 more hours, until soft and airy. Roll out the dough with your hands: place one piece at a time on the baking sheets, which you have previously greased with oil, and squeeze with your fingers starting from the centre and moving towards the outer edge, continue rotating the piece as you work it. Try to push the air present inside the dough towards the outer edge that should be about 1 or 2 cm thick. At this time, start the first stage of filling: spread a thin layer of burrata cheese, a ribbon of oil, in a pre-heated oven at maximum temperature for at least 15 minutes. In the meantime, carefully wash the puntarelle and leave them soaking in a bowl of icy water, so they curl up. As soon as the pizza’s edge becomes puffy and crunchy, remove it from the oven and finish the filling once removed from the oven: spread on top of each pizza small lumps of burrata, the puntarelle well drained and dried out and slices of the Leporati Gran Riserva Dry-cured Ham.