Combine the flour, yeast, and salt in a large mixing bowl. Add the lukewarm water and olive oil, then mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and slightly tacky. It should spring back when you press a finger into it.

Divide into 2 equal balls (about 420 g each). Place each in a lightly oiled bowl, cover with a damp cloth, and rest at room temperature for 1 hour until puffed. For deeper flavor, refrigerate overnight and bring to room temperature 1 hour before use.

Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes, then drain and squeeze out excess water firmly with your hands.

Heat 3 tbsp olive oil in a 12-inch nonstick skillet over medium heat. Add the garlic and chili flakes and cook for 1 minute until the garlic is pale gold and fragrant.

Add the blanched broccoli rabe, season with a pinch of salt, and sauté for 4-5 minutes until wilted and coated in the oil. Set aside to cool slightly.

Place your pizza steel or baking stone on the top rack of the oven. Heat the oven to its maximum temperature, at least 250 C / 480 F, for 45 minutes minimum.

Dust a pizza peel or rimless baking sheet generously with semolina flour. Stretch one dough ball by hand into a rough 28-30 cm round, working from the center outward and leaving a slightly thicker edge.

Distribute half the friarielli evenly over the dough, leaving a 1.5 cm border. Scatter half the crumbled raw sausage across the top in small, irregular pieces.

Tear half the fior di latte into 6-8 pieces and distribute evenly. Drizzle with 1 tbsp olive oil.

Slide the pizza onto the hot steel or stone and bake for 6-8 minutes until the cornicione is puffed and charred in spots and the sausage is cooked through. Repeat with the second dough ball and remaining toppings.

Remove from the oven, rest for 1 minute, then cut into slices and serve immediately.