Preparation
Place the flour on a pastry board and add a pinch of salt. Dissolve the brewer's yeast and sugar in a little water and pour the mixture over the flour; add the olive oil and begin to work the dough by pouring the remaining warm water a little at a time until you obtain a smooth and elastic dough, quite soft. Then put it in a floured bowl, covering it with a napkin or thin cloth to let it rise in a warm place. The dough should double in volume, so you will have to wait about two hours. When the dough is well puffed up, take it out and put it onto the floured pastry board, knead it with your hands again, roll it out and make it about half an inch thick and place it on the oven tray greased with oil. The last step is to salt the surface of the dough and season to taste with more extra virgin olive oil and then cook it in the oven at about 200 degrees for about 20 minutes.
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