I have a love affair with pizza… let’s say it’s a kind of “bread and love and carbs”!

-Julia Roberts-

And who doesn’t have a love story with pizza… pure goodness. Very light, the marinara pizza with 3g of yeast is super tasty: simply tomato, oil, garlic and parsley — a perfect pizza for those who need to eat a little lighter but don’t want to give up flavor; also great for aperitifs and starters.

Difficulty: Easy
Cost: Very inexpensive
Rest time: 12 Hours
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Portions: 3 pizzas
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for marinara pizza with 3g of yeast

2 1/8 cups Manitoba flour
2 1/8 cups Type 0 flour
1 tsp active dry yeast
1 1/4 cups water
2 tbsp extra virgin olive oil
2 tsp salt
1 pinch sugar
2 1/8 cups tomato pulp (Very smooth)
as needed chopped parsley
1 clove garlic
as needed dried oregano
3 tbsp extra virgin olive oil
as needed salt

Preparation of marinara pizza with 3g of yeast

Let’s see how to prepare the marinara pizza with 3g of yeast
First, warm the water slightly — it should be lukewarm. Then pour it into a large bowl, add the yeast and dissolve it by stirring. Next add the oil and the sifted flour with the sugar, stir with a wooden spoon. When it begins to come together, add the salt. Start kneading with your hands, pulling the dough from the outside toward the center, folding it 4–5 times, then let it rest for 10–15 minutes, covering the dough with plastic wrap.
After the rest, take the dough again and perform the folds once more, pulling the dough from the outside toward the center. Cover again with plastic wrap and place in the oven (turned off) to rise for 10 hours. After 10 hours divide the dough into 3 balls (or according to the size of pizza you want) and let rise for another 2 hours before stretching.
Take a small bowl and pour in the tomato pulp, 3 tablespoons of oil, a little oregano and salt, and mix well. Once the dough has finished rising, oil the baking pans with a little oil and stretch the dough with your hands from the center outwards without pressing the edges, which will become the rim of the pizza. Top with plenty of tomato, chop the parsley and garlic and put them on top of the tomato. Bake at 356°F/392°F and cook for about 20 minutes.