Preparation

In a bowl, dissolve the brewer’s yeast and sugar in lukewarm water. Let it stand for about 5-10 minutes until a foam has formed on the surface.

Add the flour and salt and start mixing. When the dough starts to take shape, add the oil and continue kneading for 10-15 minutes, until the dough is smooth and elastic.
Cover the dough with a tea towel and let it rise in a warm place for at least an hour, until it doubles in volume.

Once the dough has risen, heat the oven to 220°C (static) or 200°C (ventilated). Then roll out the dough on a floured surface, giving it a circular or rectangular shape, depending on your preference. Place the dough on a baking tray lined with baking paper, spread the tomato sauce on it and bake. It should bake for about 15 minutes.

Remove the pizza from the oven and scatter the halved cherry tomatoes, anchovies, capers and a sprinkling of Grana Padano PDO flakes. Season with a drizzle of extra virgin olive oil, salt and pepper to taste and serve.

This pizza is perfect for a light and tasty meal, a real Italian flavour concentrate. Enjoy!