In a small bowl, dissolve the dry brewer’s yeast and pinch of sugar in warm water. Allow it to sit for 5–10 minutes, or until it becomes foamy.

In a large mixing bowl, combine type 00 flour and Manitoba flour. Pour in the foamy yeast mixture along with the extra virgin olive oil, and stir gently until a shaggy dough begins to form.

Dust your work surface with flour and transfer the dough. Knead for 8–10 minutes until it transforms into a smooth and elastic ball.

Add the salt to the kneaded dough and knead for another 2 minutes until fully mixed.

Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm area for 1–2 hours until doubled in size.

Preheat your oven to 220°C (425°F).

Once risen, punch the dough down gently, divide into portions, and shape into rounds or ovals. Place them on a baking sheet lined with parchment paper.

Lightly brush the tops with extra virgin olive oil, then let them rest for 10–15 minutes.

Slide the baking sheet into the hot oven and bake for 12–15 minutes until golden brown.

Remove from the oven and let cool on a wire rack before serving.