1 TBSP active dry yeast OR 1 oz brewers yeast
1 1/2 cups warm water
3 1/2 cups of flour
1 TBSP Extra virgin Olive oil
a pinch of sea salt
In a separate bowl or pyrex cup, place yeast in warm water. Stir and let sit for 5 mins, allowing yeast to rise.
In a large bowl, sift flour and make a fist sized hole in the middle. Add yeast, olive oil and salt. Mix together. Knead the dough and roll into a small ball. Place in a warm (but not hot) place with a cloth over the top to rise for 3 hours.
Heat the oven to 400 degrees. Knead the dough again into a ball, and roll out with a rolling pin into a flat shape. Stretch the dough where it is thicker, pushing it towards the outer edge. Brush a pizza pan with holes on the bottom (unless you have a wood fired oven) with Olive oil. Add Toppings.
2 Large Ovaline of Buffala Mozzarella (in water) – sliced into small thin pieces.
Grated Parmigiano Cheese
Grated Pecorino Cheese
Sliced Porcini or Crimini Mushrooms
White Truffle Oil (Optional)
Bake for 18-20 minutes. Use a round pizza cutter to divide into slices.