Puccia Salentina with Cheese | Crispy Outside & Wonderfully Creamy

Dissolve the fresh yeast in 220 ml of lukewarm water. Place the wheat flour type 405 into a mixing bowl, then add the yeast mixture, 15 ml of extra virgin olive oil, and 7 g of fine table salt.

Thoroughly knead the dough for about 8 to 10 minutes until smooth and elastic. Shape into a ball, lightly oil the bowl, cover, and let rest in a warm place for about 60 minutes until doubled in volume.

Thoroughly preheat the oven along with the baking sheet or pizza stone to the highest setting (at least 240 °C to 250 °C top/bottom heat). Gently turn out the risen dough onto a lightly floured work surface and divide into 4 equal portions.