Blooming bRed


Difficulty level:




30 minutes


Makes enough for:

3 people


Ingredients for about 850 g of dough
(3 pizzas 26-28 cm in diameter)

  • 500 g of 00 flour (or Manitoba flour)
  • 7 g of fresh brewer's yeast (or 3 g of dehydrated brewer's yeast)
  • 10 g of extra virgin olive oil
  • 350 ml of bottled natural mineral water (room temperature)
  • 8 g of salt


Put the sifted flour into a bowl and add the finely crumbled brewer's yeast, then mix using a wooden spoon. Pour the water gradually while you keep stirring so that it is absorbed by the flour and the yeast dissolves completely. Add the salt and pour in the extra virgin olive oil, while you continue to stir. This type of dough, which is roughly mixed, is called 'no knead'.

Cover the bowl with a sheet of cling film and let it rise for 30 minutes at room temperature. The ideal solution is to place the bowl in your oven in 'oven off' mode to have a constant temperature of 26-28 °. If you cannot do this, you can wrap the bowl in a blanket and leave it in a sheltered environment. After 30 minutes, transfer the dough to your work surface and fold it back, repeating the operation on all 4 sides. Then close the dough by pulling it towards you with your hands. Repeat the operation three times. Don’t worry if the consistency will initially be rather sticky (add flour to your work surface to help you).

Place the dough back into the bowl, cover it with cling film and let it rise for another 20 minutes. Repeat this step two more times; the last time, before putting the dough back into the bowl, pour a drizzle of oil over it and finally let it rise at room temperature for at least 3 hours.

Take the dough, transfer it to the work surface and divide it into three portions of equal weight. This way you will have pizzas of the right thickness, crispy on the outside and soft on the inside (alternatively the quantities indicated are sufficient for a rectangular baking tray).

Cover them with a clean cloth or a sheet of cling film and let them rise for another hour at room temperature. Pour a little semolina flour and flatten each loaf by pressing all around and in the center with your fingers.

Eliminate the excess semolina and grease the dough with olive oil. Place it on a 26-28 cm pan, (it doesn't matter if it doesn’t fill the pan). Let it rest for another 30 minutes, then spread it with your hands to obtain the right size.


Pour a drizzle of extra virgin olive oil and bake in a preheated oven at maximum temperature (300 °) for about 10 minutes, or at 200 ° -220 ° for 15-20 minutes.

Flatbread toppings:

To taste, lay some slices of Brie cheese, prosciutto, and apple on your flatbread, accompanying everything with Guacamole sauce.