Sort ingredients
tom1989
QR Code
Listen
Pdf
Dissolve the fresh brewer’s yeast in a small amount of the total water, then mix it into the flour.
Begin mixing with a spatula, gradually adding more water.
Once a dough starts to form, add olive oil and knead by hand.
When the oil is absorbed, add salt and mix thoroughly.
Pour in the remaining water and combine until fully absorbed.
You’ll have a sticky dough—transfer to a surface and fold it over itself 4–5 times.
Lightly oil a bowl, place the dough inside, cover with plastic wrap, and refrigerate for 12 hours.
After resting, move the dough to a floured board.
Shape into a loaf and divide into 350g (12.4 oz) portions.
Place portions in oiled containers, cover, and let rise at room temperature for 3 hours.
Once risen, transfer to a semolina-dusted surface.
Gently stretch into rectangular pizza bases using your fingertips.
Preheat oven to 250°C / 480°F (use a pizza stone if available).
Drizzle with olive oil.
Bake directly on the stone or in a well-oiled tray for 10–12 minutes. Flip halfway if needed for even browning.
Bake until golden and crisp outside, soft inside. Repeat with remaining dough.
Finish with more olive oil and a sprinkle of flaked or coarse salt.