The pizza recipe To prepare four pizzas or focacce you need 400 g wheat flour, 10 g brewer’s yeast, olive oil and salt. Mix yeast with lukewarm water in a bowl, add a spoonful of flour and knead. Cover the bowl with a dishcloth and leave the mixture to stand for half an hour.

Sift the flour with a teaspoon of salt onto a rolling board and put the risen dough into a well in the centre. Pour two or three spoonfuls of oil and 10cc water. The dough should be soft, not sticky. Give the dough the shape of a ball, sprinkle with flour, put it in a floured bowl and make a double cross-cut on it. Cover the bowl with a warm dishcloth and let the dough rise for at least two hours in a dry place, away from draughts. When the dough has properly risen, roll it on a board for a few minutes. Cut it up into four and roll each piece out then lay them in four well oiled Apa pizza dishes, spread the dough with your fingertips and put them into the oven at a temperature of 230° C. Then let yourselves be carried away by your taste for pizza. The dish is served!