Homemade Margherita pizza with only 3 g yeast.
Long fermentation dough with only 3 grams of yeast to make the pizza more digestible. You prepare the dough early in the morning or even the night before. Once prepared, you let it rise for a long time. Making a pizza at home is very easy and you can do it too.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 3 pizzas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Margherita Pizza with Only 3 g Yeast
For the dough
- 4 cups all-purpose flour
- 3 g active dry yeast
- 2 tsps salt
- 1 pinch sugar
- 1 tbsp extra virgin olive oil
- 1 1/4 cups lukewarm water
- 21 oz crushed tomatoes
- 2 mozzarella
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
- 5 leaves basil (Optional)
Tools
- 1 Bowl
- 1 Work surface
- 3 Baking pans
- 1 Small bowl
- 1 Ladle
Preparation of Margherita Pizza with Only 3 g Yeast
Heat the water; it should be lukewarm about 72-77°F, add the oil.
Place the flour in a mound in a bowl, add salt, sugar, and yeast, start mixing by adding the water with oil, kneading while continuing to add the water.
Move the dough to a work surface and knead well until it is smooth and homogeneous. Make a cross incision, cover with a cloth, and let rise for at least 8 hours; it should at least double in volume. Once risen, divide into 3 and form balls, let rise for about 90 minutes more. Meanwhile, prepare the toppings, put the tomatoes, oil, salt, and oregano in a small bowl, mix well and let rest until the dough is ready.
Once risen, grease the baking pans with a little oil and spread the dough with your hands. Top generously with tomatoes, bake for 5 minutes, cut the mozzarella into small pieces, and after 5 minutes, place the mozzarella on top and finish baking, about 15 minutes in total.
Notes
Always check the baking as it may vary from oven to oven. The quantities are for large 12-inch pans. If you have smaller pans, divide the dough into more parts.
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