Prepare the dough
Start by putting the flour in a large bowl and adding the crumbled fresh brewer’s yeast. Pour half of the water into the bowl and start stirring the mixture with a wooden spoon, until the water has been absorbed. At this point, add the salt and the remaining water, continuing to mix until you get a homogeneous dough. Finally, pour in the extra virgin olive oil and stir again to incorporate it perfectly.
Kneading
Transfer the mixture to a lightly floured work surface. Knead vigorously for about 10 minutes, exerting light pressure with the palms of your hands. The goal is to obtain a smooth and elastic dough, which does not stick. Once ready, form a ball with the dough and place it back in the bowl.
First rest
Cover the dough with an upside-down bowl or a damp cloth and let it rest for about 10 minutes. This short rest allows the dough to relax and be easier to work with in the later stages.
Dough folds
Roll out the dough on a floured surface forming a rectangle. Now, make the folds of the dough as if you were folding a letter: bring one side of the dough towards the center and then overlap the other side. Rotate the dough 90 degrees and repeat the operation. This process promotes the development of gluten and improves the consistency of the dough.
Rise Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Let it rise for about 2-3 hours, or until it triples in volume. Leavening is a fundamental step to obtain a soft and alveolated dough, so do not speed it up too much.
Roll out the dough
After rising, transfer the dough to a well-oiled baking sheet. Start rolling it out gently with your fingers, trying not to break the structure of the dough. If the dough tends to shrink, cover it with a cloth and let it rest for 10 minutes. This will cause the gluten to relax, allowing you to roll it out further without difficulty.
Season the pizza
Once the dough has been rolled out, spread evenly over the surface of the tomato seasoned with a drizzle of olive oil and a pinch of salt. Now the pizza is ready to be baked!
Baking Bake
the pizza in a static oven already preheated to 220°C. Bake for about 15 minutes, until the edges turn golden brown and crispy.
Add the mozzarella
Remove the pizza from the oven, add the diced mozzarella and bake again for another 10 minutes, until the mozzarella melts completely and becomes stringy. This step is crucial to obtain a pizza with a perfectly melted cheese.
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