Pizza With Balsamic Vinegar

• 17 3/4 oz. flour
• 3/4 oz. brewer's yeast
• 8 teaspoons extra-virgin olive oil
• 2 teaspoons salt
• 2 teaspoons balsamic vinegar of Modena Aged (3 yrs)

1. Sift the flour. Crumble the yeast in a small bowl of lukewarm water. Add 2 teaspoons of flour and mix to a smooth paste; leave in a flour-coated bowl covered with a tea towel for half an hour. Sprinkle the rest of the flour onto the work surface (approx. 14 oz.). Place the "frothy head" yeast mixture, the rest of the water, the extra virgin olive oil, and the salt in a well, made in the center of the flour and work into a dough (the mixture should stick neither to the work surface nor to your hands). Knead the dough, flattening it out and making it into a ball again several times over.
2. Roll it into a ball, place in a flour-coated bowl, cut a cross in the middle, cover with a tea towel and leave to rise for a couple of hours. Put the dough back on the work surface and knead by hand, beating it several times for several minutes until it shrinks in size. Flatten it into one or two neat round shapes about half a centimeter thick, with raised edges. If using a baking tray, grease beforehand. Put the desired topping on the pizza and then allow it to bake evenly on the shelf of an oven, preheated to 480 degrees F - 520 degrees F.
3. Before serving, sprinkle the surface with balsamic vinegar.

ube, yeast, extravirgin olive oil, salt, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/pizza-with-balsamic-vinegar-50173489 (may not work)