Pizza with Brewer's Yeast (Quick Dough)

Method

1. Take 5 g of homemade brewer's yeast from the jar.
2. Weigh 500 g of pizza flour, 333 g of warm water (about 20°C/68°F), 1 teaspoon of sugar, and 13 g of salt.
3. In a stand mixer (or a bowl by hand), crumble the yeast and add about 100 ml of the water and the sugar. Stir to dissolve.
4. Add the flour one tablespoon at a time, alternating with small amounts of water, until a dough forms.
5. When the dough becomes cohesive, switch to the dough hook (or continue kneading by hand) and knead for about 10 minutes.
6. Add the salt and continue kneading until the dough pulls away from the sides of the bowl. Total kneading time: 15 minutes.
7. Cover the dough and let it rest in the turned-off oven for 45 minutes.
8. After 45 minutes, put the dough back in the mixer and knead for 2 minutes (or work it by hand on the counter) until it releases from the bowl again.
9. Shape the dough into a ball and place it in a lightly oiled pan. Cover and let it rise at 35°C (95°F) (oven with the light on) for 2–3 hours.
10. If the surface dries out, spray a little water on it.
11. After rising, oil the baking sheet generously and gently stretch the dough into the sheet without tearing.
12. Let the stretched dough rest for 30–40 minutes.
13. Meanwhile, prepare tomato sauce (not detailed here, use your favorite recipe).
14. Spread the tomato sauce over the base.
15. Bake on the lower rack of the oven at 225–230°C (435–450°F) for 20 minutes (first bake).
16. Remove the pizza from the oven, add drained and crumbled mozzarella.
17. Bake on the upper rack with the grill on for about 10 minutes, until the mozzarella is melted and the pizza is golden and crispy.
18. Serve immediately.