Fried dough balls (popizze)

In a small bowl, dissolve the 10 grams of fresh brewer's yeast in 50 grams of the lukewarm water. Let it sit for 5 minutes until foamy.

In a large mixing bowl, combine the 500 grams of "00" flour and 10 grams of fine sea salt. Create a well in the center.

Pour the activated fresh brewer's yeast mixture and the remaining 250 grams of lukewarm water into the well. Mix with a spoon or by hand until a shaggy dough forms.