Torta al testo: from the Umbrian tradition.

Torta al testo: from the Umbrian tradition.
500 gr. flour "0" – 2 Eggs - 50 gr. lard (or butter) - 80 gr. grated Pecorino 5. -1 dl. milk - 1 dl oil EVO - 1 pinch baking soda - a pinch of salt.
Sift the flour and mix with the eggs, lard, cheese, milk, baking soda, salt and oil. Knead the dough, adding, if necessary, a few tablespoons of warm water: it will become smooth and soft.
Cover and let stand for about twenty minutes. Roll out the dough into a disk of 2 cm thick and place it above the hot “testo” pierce with the tines of a fork and with a knife also score horizontal stripes. The traditional testo is a disk made by stone or cast iron. You can use a baking tin or a plate for pizza.
Cook the pizza into the baking tin in contact with the flame for about ten minutes, then flip and continue for another fifteen. Once cooked, cut into wedges and serve with salami, sausages, chilled cicory.