Instructions:

Activate the Yeast: In a small bowl, dissolve the fresh yeast in 100 ml of lukewarm water. Let it sit for about 10 minutes until it becomes frothy.

Mix the Dough: In a large mixing bowl, combine the '00' flour and salt. Create a well in the center and pour in the activated yeast mixture and the remaining 550 ml of lukewarm water. Mix until a shaggy dough forms.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for approximately 2 hours, or until it doubles in size.

Divide and Shape: Once risen, gently deflate the dough and divide it into two equal portions. Shape each portion into a long rectangle, approximately 50 cm in length, to fit your baking tray.

Second Rise: Place the shaped dough onto a floured baking tray, cover, and let it rise for another 1 hour.

Preheat the Oven: Preheat your oven to 250°C (482°F).

Add Toppings: Once the dough has risen, add your desired toppings, such as tomato sauce, mozzarella cheese, and other ingredients.

Bake: Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

Serve: Remove from the oven, slice, and serve hot.

Variations and Tips:

Flour Substitutes: If '00' flour is unavailable, you can use all-purpose flour, though the texture may differ slightly.

Yeast Alternatives: Active dry yeast can be substituted for fresh yeast; use half the amount (10 g) and dissolve it in the water as directed.

Dietary Adjustments: For a vegan version, ensure all toppings are plant-based and use a dairy-free cheese alternative.

Hydration: Adjust the water content based on the flour's absorption; the dough should be soft but not sticky.

Storage: The dough can be refrigerated after the first rise for up to 24 hours. Allow it to come to room temperature before proceeding with the second rise.