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Dissolve the fresh yeast in a little warm water, adding sugar to activate the yeast.
In a large bowl, add the flour and make a well in the center. Pour in the dissolved yeast, and start kneading while slowly adding the remaining warm water. The dough should feel dense yet springy.
Once the dough starts to form, add salt and 50 ml of Laudemio Frescobaldi olive oil for cooking. Continue kneading until you have a smooth, elastic dough.
Cover with a damp cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
After the dough has risen, spread it on an oiled baking sheet to about 1 cm thick.
Generously brush the surface with Laudemio Frescobaldi olive oil and sprinkle with coarse salt.
Preheat the oven to 220°C and bake for 20-25 minutes, or until the top is golden and crispy.