PREPARATION
Put the warm water in a large bowl and crumble the fresh brewer's yeast together with the sugar and add the extra virgin olive oil.

Completely dissolve the yeast then start adding the flour and salt, mixing first with a spoon and then with your hands in order to obtain a homogeneous and lump-free dough.

Knead for about 10 minutes then transfer the dough into a well greased bowl, cover with cling film and let it rise in the oven OFF but with the light on for about 1 hour and a half until the dough has doubled in volume.

Remove the dough from the bowl and roll it out on an oiled baking sheet or with parchment paper WITHOUT RE-MIXING it but flattening it only with your hands.

Let it rise for another 30 minutes, then season with tomato.

Turn on the oven at static 250 ° and, when it is hot, cook the pizza on the lowest shelf of the oven.

Cook for 10 minutes then add the diced mozzarella, move the pizza to the medium shelf of the oven and continue cooking for another 5 minutes until the mozzarella is completely cooked.