Pizza

Dissolve the brewer's yeast in the warm water and then add a pinch of sugar.
Pour the soft wheat flour into the mixer and add a teaspoon of salt. Start Pasta Fresca for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil.
Start the Pasta Fresca and knead for 3 minutes.

Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl. Cover it with a cotton cloth and let it rise for at least 1 hour in a warm spot, away from any draughts.
When it has risen, place it back in the mixer and knead for another 3 minutes.

Take the dough out of Pasta Fresca and shape it into smaller balls of about 200 g and let it rest for 90 minutes.

Roll out the dough with your hands or a rolling pin until you obtain a pizza of the desired thickness.
For pan pizza, place the dough on the previously oiled baking tray.
Top the pizza, starting with the tomatoes and then add the other ingredients toward the end of the cooking time. Pre-heat the oven to 220°C and cook the pizza for approximately 20 minutes.

Useful tips:
- During the winter period, leavening can be helped by leaving the dough near a heat source;
- Use carbonated water for the dough as the mineral salts that it contains will improve the result.