Sift and combine the flours together in a large bowl to prepare the dough.
Dissolve half of the yeast in about an inch of water in a glass and add it to the flours along with half a teaspoon of sugar. Turn the dough with your hands. Gradually add the water at room temperature.
Continue to knead until you get a sticky and soft dough, with all the ingredients mixed together.
Cover the bowl with cling film and let it rise in the oven (off) for about 7 hours.
Once the leavening has taken place, sprinkle a little flour on the pastry board and place the dough on it.
Repeatedly knead the dough with your hands, folding it back on itself again and again. When it is firm and less sticky, add a teaspoon of oil and continue to knead until you get a soft and no longer sticky loaf. Add a sprinkling of flour, cover with a cloth, and leave to rise for an hour. Then divide the dough into 4 loaves, roll them out with your hands and some flour to prepare them for the seasoning.
On each pizza pour the tomato sauce seasoned with oil and oregano, spreading it evenly over the entire surface. Put the dried tomatoes and Taggiasca olives on top. Bake in a preheated and ventilated oven at 250°C for about 20 minutes. Once ready, decorate with quenelles of fermentino spread as desired, then serve and enjoy!