1. Put the water in a large bowl and dissolve the fresh brewer's yeast in it.

2. In another bowl, mix the flour and salt.

3. Once the yeast has completely dissolved, start adding the flour and salt, mixing first with a spoon and then gradually with your hands.

4. Remove all the dough from the bowl and continue kneading with your hands on a clean, smooth surface until you obtain a smooth, lump-free dough. Knead for approximately 15 minutes.

5. When your dough is smooth, make a large ball and cover it with cling film and let it rest for 1 hour at room temperature.

6. Remove the film and make 6 balls of 250g each, but be careful WITHOUT MIXING AGAIN, the 250g dough balls must be rolled in the palm of your hands, making sure to close them well to prevent air from entering inside.

7. Place the dough balls in a floured container, leaving space between each one. Seal the container tightly and refrigerate. Let rise slowly for at least 8 hours.

8. Take out your box and let the dough balls warm up at room temperature for at least 2 to 3 hours (the box must remain closed).

9. Spread each piece of dough with your fingers without ever using a rolling pin, and form a round pizza dough.

10. Garnish and cook for a maximum of 90 seconds in your Piana oven.