Method:

Prepare the Dough: In a small bowl, dissolve the salt into the lukewarm water. Gradually add about 10% of the flour into the water, stirring continuously to prevent lumps. Once mixed, crumble the fresh yeast into the water mixture and stir until fully dissolved.

Mix the Dough: Slowly add the rest of the flour into the mixture, stirring constantly until the dough begins to form. Once it comes together, transfer it to a clean, lightly floured surface.

Knead the Dough: Knead the dough for about 10 minutes, until it becomes smooth and elastic. This step is crucial for developing the dough’s texture, so take your time.

Let the Dough Rest: Cover the dough with a damp kitchen towel and let it rest for 2 hours in a warm place. It should double in size.

Shape the Dough: Once the dough has risen, divide it into small balls of about 180-250 grams each. Let these rest, covered, for 4 to 6 hours at room temperature.

Prepare the Pizza: Preheat your oven to the highest possible temperature. If using a pizza stone, place it in the oven to heat as well. Take each dough ball and, on a floured surface, gently stretch and press it into a round pizza base.

Bake: Transfer the dough onto a hot baking sheet or pizza stone, then bake for 5-7 minutes or until the crust is golden and bubbly.

Variations and Tips:

Vegan: You can omit the fresh yeast and use a yeast substitute suitable for a vegan diet.

Gluten-Free: For a gluten-free pizza dough, substitute the Manitoba flour with a gluten-free flour blend.

Extra Flavor: For a more flavorful crust, add a tablespoon of olive oil to the dough mixture or brush it on the crust before baking.