Fast Ferment Method

1. Dissolve the yeast in the lukewarm water (around 30°C).
2. Mix flour and salt in a bowl, then pour in the water.
3. Add the olive oil and combine.
4. Knead for 8–10 minutes until smooth and elastic.
5. Cover and rest for 2 hours at room temperature.
6. Divide into 4 balls (~250g each), cover and prove for a further 2 hours.
7. Stretch by hand, top, and bake at the hottest setting your oven allows (ideally 450°C+ in a pizza oven, or 250°C on a hot pizza stone).