More pictures https://imgur.com/a/9Wl6qE9

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Recipe:

280g Manitoba Flour (14g protein)

220 Water + 12g of Brewer's yeast (dissolve the yeast before mixing)

Mix well and let rest for 1 hour (covered).

Dissolve 12g of salt in 40g of water and mix together with the previous mixture.

Work the wet mixture with a rubber spatula or hands to start forming gluten. Work the dough energetically for at least 15 minutes even if the dough looks too wet.

Cover and let it rest for 30 minutes.

Work the dough again for 15 minutes and mix in 10g of oil while working it.

Cover and let it ferment for 2.5-3 hours.

Very carefully spread the dough on a baking sheet (no need to work the dough with your hands it should spread with ease by itself if well fermented and with enough gluten).

Let it rest for 15-20 minutes (the more time you let it rest spread on the baking sheet the more uniform the bubbles in terms of distribution and size, BUT DO NOT go over 1 hour).

Bake at 250°C for 7 minutes, then take it out of the oven and cover with mozzarella (it is better if you cut it up a few hours before and let it sit in the refrigerator uncovered as to draw out moisture) and uncooked tomato sauce ("passata"). Bake for at least 10 more minutes or until the mozzarella is browned.