Pizza Diavola

In a large bowl, dissolve the fresh yeast in the Water. Add 250 grams of 00 flour and 5 grams of fine sea salt, then mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Incorporate 10 grams of extra-virgin olive oil during the last few minutes of kneading.

Place the dough 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.