Sardenaira

In a small bowl, dissolve the fresh yeast in 50 grams of the warm water. In a large mixing bowl, combine the "00" flour and 10 grams of fine sea salt.

Add the dissolved fresh yeast mixture, the remaining warm water, and 30 grams of extra-virgin olive oil to the flour. Mix with a spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place for 1.5-2 hours, or until doubled in size.