No-Knead Mini Pizzas

Method

1. Sift 500g Manitoba flour.
2. Add 100g sifted semolina flour and mix.
3. Add 10g fresh brewer's yeast.
4. Prepare 400g water and add a little to the dough.
5. Add 1 teaspoon sugar and mix.
6. Cover with a cloth and let rise for 1 hour.
7. Mix.
8. Add 10g salt.
9. Add the remaining water little by little.
10. Add 20g extra virgin olive oil and mix.
11. Cover with plastic wrap and let rise for 3 hours.
12. Grease a baking sheet lined with parchment paper with EVOO.
13. Pour the dough into the pan and level it.
14. Season 300g tomato puree with EVOO, 3g salt, and a pinch of oregano.
15. Spread the tomato puree over the dough.
16. Season with oregano and EVOO.
17. Bake in a convection oven at 200°C for 25 minutes.
18. Cut 300g provola cheese into small cubes.
19. Add the cheese to the pizza.
20. Bake in a convection oven at 200°C for 15 minutes.
21. Serve in slices.