Mix flour and salt, dissolve yeast in about 550 ml of warm water, add 6 tablespoons of oil and knead with the flour to a smooth dough. Let dough rise in a warm place covered with a damp cloth for about 30 minutes. Preheat electric oven to 180°C. Knead the dough again, form into 12 equal-sized balls and roll out into patties. Finely dice Gorgonzola, spread 200 g on 6 pastry sheets and brush the edges with whisked yolk. Cover with the remaining pastry sheets, press the edges firmly and place on a greased baking sheet. Drizzle the remaining olive oil over the patties, spread the remaining Gorgonzola on top, prick several times with a wooden stick and bake in the oven for about 30 minutes (electric and gas oven: 180 degrees/level 3, convection oven 160 degrees).
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