I have a love story with pizza… let’s say it’s a kind of ‘bread, love, and carbs’!

-Julia Roberts-

And who doesn’t have a love story with pizza … pure goodness. Light and airy, the pizza marinara with 3g of yeast is super tasty, simply tomato, oil, garlic, and parsley, a perfect pizza for those who need to be a bit lighter but don’t want to give up flavor, also great for appetizers and snacks.

Difficulty: Easy
Cost: Very affordable
Rest time: 12 Hours
Preparation time: 10 Minutes
Portions: 3 pizzas
Cooking methods: Oven
Cuisine: Italian

Ingredients for Marinara Pizza 3g of Yeast

2 cups Manitoba flour
2 cups all-purpose flour
3 g dry brewer's yeast
1 1/4 cups water
2 tbsps extra virgin olive oil
2 tsps salt
1 pinch sugar
17.5 oz tomato pulp (Very fine)
as needed chopped parsley
1 clove garlic
as needed dried oregano
3 tbsps extra virgin olive oil
as needed salt

Preparation of Marinara Pizza 3g of Yeast

Let’s see how to prepare the marinara pizza with 3g of yeast
First of all, slightly heat the water, it should be lukewarm, then put it in a large bowl, pour in the yeast and dissolve it by stirring, then add the oil and sifted flour with sugar, mix with a wooden spoon, when it starts to blend well, also add the salt. With your hands, start kneading by taking the dough from the outside and bringing it inside, folding it 4/5 times and let it rest for 10/15 minutes covering the dough with plastic wrap.
After the time has passed, take the dough again and fold it once more by taking the dough from the outside and bringing it inside, cover again with plastic wrap and place it in the closed oven to rise for 10 hours. After 10 hours, divide the dough into 3 portions or according to the size of the pizza you want to make and let it rise for another 2 hours before rolling it out.
Take a small bowl and pour in the tomato pulp, 3 tbsps of oil, some oregano, and salt, and mix well. After the rising time, grease the baking sheets with a little oil and spread the dough with your hands from the center towards the outside without pressing the edges that will become the pizza crust, top with plenty of tomato, chop the parsley and garlic, and place them over the tomato. Bake at 350°F/400°F and cook for about 20 minutes.