Pizza Ortolana

In a small bowl, dissolve the fresh yeast in the water and let it sit for 5 minutes until foamy.

In a large bowl, combine the 00 flour and 5 grams of fine sea salt. Gradually add the yeast mixture and 10 grams of extra-virgin olive oil, mixing until a shaggy dough forms.

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 rise in a warm place for 1.5 to 2 hours, or until doubled in size.