Put half of the flour in the mixer bowl. With floured hands, crumble the brewer’s yeast inside. The yeast must be put in the flour because it contains the sugars necessary for the yeast.

Separately, dissolve the salt into water and pour it into the mixture. Start kneading, after 1 minute add the sugar, then, when it has been absorbed, add the rest of the flour.

Make the dough sit for about ten minutes. Finally add the extra virgin olive oil and knead until absorbed.

Place the dough on a floured surface and work with two hands kneading for about 5-10 minutes. Put the dough in a glass bowl with a slightly oiled base, cover with a cloth and let it rise for about 30 minutes in a warm place. Take the dough again, form a loaf and divide it into about 6 pieces. Make balls and put them under heat covered by a cloth, and let them rise for about 6-8 hours.

After the dough has risen, bring the oven to max temperature and wait until the oven is hot.

To shape the pizzas, spread them on a floured surface and push with your fingers 2-3 times forward then turn the pizza over and do the same on the other side. The pizza will be thinner in the center and with a nice higher edge.

Season the tomato with salt, a little extra virgin olive oil and a few basil leaves, and cut the mozzarella into strips. Season the pizzas with a generous spoonful of tomato. Spread it on the pizza with the spoon itself but without reaching the edge. Add the mozzarella, a few basil leaves and a drizzle of extra virgin olive oil and bake each pizza by placing it on a pizza stone. In this case it will take about 6-8 minutes. Or bake in round trays and cook until golden brown.