Pizza capricciosa

To prepare the dough, dissolve the Fresh brewer's yeast in the Water in a large bowl. Add the 00 flour and 5 grams of Fine sea salt, mixing until a shaggy dough forms. Incorporate 5 grams of Extra-virgin olive oil. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it proof in a warm place for 2-3 hours, or until doubled in size.

While the dough proofs, prepare the sauce. Crush the San Marzano tomatoes by hand or with a fork in a bowl. Add 5 grams of Extra-virgin olive oil, 1 gram of Fine sea salt, and 5 grams of Fresh basil leaves, torn. Mix well and set aside.

Prepare the toppings: Drain the Mozzarella di bufala well and tear it into small pieces. Slice the Fresh cremini mushrooms thinly. Drain the Artichoke hearts and quarter them. Halve the Kalamata olives. Tear the Prosciutto cotto into rustic pieces.