Pizza Quattro Stagioni

To prepare the dough, dissolve the Fresh yeast in the Water in a large bowl. Add the 00 flour, 3 grams of Fine sea salt, and 7 grams of Extra-virgin olive oil. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

Knead the dough for 10-15 minutes until it is smooth and elastic. Form it into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size.

While the dough rises, prepare the tomato sauce. In a small bowl, combine the San Marzano tomatoes, 7 grams of Extra-virgin olive oil, 2 grams of Fresh basil (finely torn), and 2 grams of Fine sea salt. Mix well and set aside.