Ingredients for 4 persons
800 g flour
600 ml water
4 spoons of extra virgin olive oil
2 little spoons of salt
2 little spoons of sugar
16 g of fresh brewer’s yeast
Time: 3 hours
Melt the yeast and the sugar in a small bowl with 200 ml of water, then pour the liquid into another bowl with the flour.
Add the remaining water, the salt, the oil and knead them with your hands until the dough is smooth. Cover the bowl with a kitchen towel and put it to rise for 2 hours in the oven with only the light turned on.
Take the dough, flour the table, and knead again with oiled hands. Work the dough folding it often on itself and then compact it in a shape of a ball. Leave the dough to rest in the bowl for 15 minutes.
Roll out the dough into a well oiled baking tray, spreading it with your hands. Add the tomatoes on the surface, the oregano and leave to rise for another 20 minutes. Sprinkle some salt if you want.
Cook in the ventilated oven at 220 ° for about 15-20 minutes, with the baking tray on the last level. Enjoy when it’s warm.