In a bowl, mix the yeast in the lukewarm water and let the dough rise, which will take about ten minutes. In another bowl, mix together 200 g of flour and the salt, and form a fountain. Pour the yeast mixture into the fountain, then gradually incorporate the flour into the yeast mixture, bringing it back to the center of the fountain. Continue until a homogeneous dough is obtained. Flour the work surface with the remaining flour. Place the ball of dough on it. Knead the dough for about ten minutes until it becomes soft. Form a ball and place it in a bowl previously greased with olive oil. Cover with a clean, dry cloth and let it rest in a dry place at room temperature for 2 hours. After this rest, the dough should have doubled in volume. Place the ball of dough on the floured work surface and work the dough by hand with your thumbs to give it the desired shape and thickness. Turn it over from time to time as the dough takes shape, and don’t hesitate to sprinkle the dough or the work surface with flour to prevent it from sticking. When the dough reaches the desired round shape, place it on a floured baking sheet or on a floured parchment paper, cover it with a cloth, and let it rest for 20 minutes.