RGFE

Directions

Step 1

Pour the water inside a large bowl, add the salt and sugar, and stir until dissolved, then pour in more than half of the flour. Arrange in one hand and flour the other. Crumble the fresh brewer's yeast into the mixture, rubbing it in. Start mixing with one hand until the flour has absorbed the water. Then add in the rest of the flour, Pour in all the oil and continue kneading with one hand until the oil has been completely absorbed and you have a slightly sticky dough. Transfer to a clean work surface with a light dusting of flour and knead until smooth and silky. Roll into a ball and leave to rise for 15 minutes.

Step 2

After the resting time has elapsed, the dough will have loosened; knead it lightly again. Work the dough, forming a ball and then place it back in the container and cover with a clean kitchen towel and let it rest for 40 minutes.

Step 3

Cut the dough into 4 portions using a spatula and shape into balls. Place the dough balls in a large container, cover with cling film and let them rest for another 6-8 hours.

Step 4

Pour the peeled tomatoes into a bowl and crush them by hand. Season with salt, a drizzle of oil, and hand-ripped leaves of basil. Cut the mozzarella in half and then into slices. Finally cut out sticks, not too thick, but not too thin either.

Step 5

Once ready, roll out the balls with the fingertips pushing the air from the centre towards the edge. Spoon on tomato sauce, ideally creating a spiral up to one centimetre from the edge. Add the mozzarella, and the grated parmesan cheese. Tear the basil leaving a few leaves whole and sprinkle over each pizza and add a drizzle of extra-virgin olive oil.

Step 6

Place on a pizza stone that was heated 20 minutes in advance. Bake in a pre-heated oven at 250°C for about for 5-7 minutes. Remove from the oven, cut into slices and serve immediately.