I translated what it says in the description on the site.
"The Yeast Master Bakery PANEANGELI is dehydrated yeast is made from fresh yeast, which has been removed from the water to make it last longer, and thus is more practical of fresh yeast, because it deteriorates in a few days but kept for more than a year.
The master baker yeast requires the leavening of the dough before baking. E 'therefore suitable for all sweet and savory products that require a slow natural leavening, such as pizza, calzone, focaccia, breads, pastries, donuts, baba, Savarin, braids and chamberlains.
The great merit of the master baker yeast is in its use is practical to use because it shall not be dissolved, or reactivated in the water, but it should be added directly to the flour with two teaspoons of sugar: the mixture is left to rise out of the oven in a warm place covered with a damp cloth until doubled in volume (20 minutes for the dough and salt dough about 40 minutes for cakes)."
This is the "Pizza Margherita" recipe on the site.
For the dough
400 g white flour
1 packet of yeast or master baker PANEANGELI
1 cube of fresh yeast PANEANGELI
10 g sugar (2 teaspoons)
1 heaping tablespoon of salt
2 tablespoons olive oil
250 ml warm water (37-40 °).
400 g chopped tomatoes
250 g cubed mozzarella
8 tablespoons olive oil
5-6 basil leaves
"Knead the dough on floured table top for at least 10 minutes, with the enlarged fists, rewind and then dropping it on the table.
Put the dough in floured bowl, cover with a damp cloth and place in a warm place to rise until its volume will be doubled (40 minutes if you used the yeast master baker).
Divide the dough into two loaves leavened much the same, lay them to form two disks with a diameter of 32 cm and place in 2 pizza trays (diameter 32 cm) greased with 2 tablespoons of olive oil each.
Spread on each disk, leaving a blank border of 1 cm, half the tomato sauce and mozzarella. Season with salt and add the basil and 2 tablespoons of oil broke.
Bake the pizza for 15-20 minutes in the preheated oven of medium and low (electric: 200-210 ° C, ventilated: 190-200 ° C, gas: 200-210 ° C), alternating the position of pans halfway cooking."
This is what is says in the first window under the recipe.
Yeast with Master Baker PANEANGELI:
Sift the flour into a large bowl and stir in the yeast master baker.
At the center of the pile practicing a hole and pour sugar, salt and oil.
Mix everything with the help of a fork, adding a little 'time to warm water.
The other window is for fresh yeast:
With fresh yeast PANEANGELI
Dissolve the fresh yeast in 50 ml of warm water.
Sift the flour into a large bowl.
At the center of the pile practicing a hole and pour the yeast, sugar, salt and oil.
Mix everything with the help of a fork, adding a little 'time to the remaining lukewarm water.
Hope this helps.