Fill a stock pot halfway with water, add the potatoes and place on the stove. Bring to a boil and cook until soft for 20-25 minutes.

Drain the potatoes and let them cool for 5 minutes, then remove the skin with a vegetable peeler. 

Whilst they’re still warm, mash the potatoes in a large bowl with the help of a fork or a potato masher.

Add 2 eggs to the potatoes and mix everything together. Next, add the salt, pepper and olive oil, followed by the pancetta, salami and ham.

Add the provolone and mozzarella, making sure to combine the ingredients well.

Grease the bottom of the glass baking dish with butter. Pour the mixture into the dish, making sure to flatten and even out the top with a spatula. 

Sprinkle the surface with parmesan and breadcrumbs to create that classic crust when cooking.

Preheat your Ooni oven to 570°F (300°C). Use an infrared thermometer to quickly and accurately check the temperature of the baking stone.

Cover the baking dish with aluminum foil and place it in the oven. Lower the temperature to minimum heat (this will allow the gattò to cook inside without burning on top).

Cook for 15 minutes, turning once. Remove the aluminum foil, turn again, and cook for another 5 minutes, or until the surface is golden.

Remove from the oven and let it cool for at least 15 minutes.

Slice, serve and enjoy your meal!