The 3-Gram Secret: Why This Low-Yeast Pizza Dough is a Game Changer

The 3-Gram Secret: Why This Low-Yeast Pizza Dough is a Game Changer
In the world of pizza, more yeast isn’t always better. In fact, the secret to the most authentic, light, and airy Italian crust lies in using only 3 grams of yeast. This slow-fermentation method makes the dough “digest like a dream” (si digerisce una favola), preventing that heavy, bloated feeling often associated with fast-food pizza.
By allowing the dough to rest and develop slowly, the gluten breaks down naturally, and the flavors become more complex. Here is how you can master this professional dough at home.
Ingredients
* 500g Bread Flour: Preferably “00” flour for that classic Italian texture.
* 350ml Water: Room temperature (or slightly cool).
* 3g Fresh Yeast: (Or 1g of Active Dry Yeast).
* 10g Salt: To enhance flavor and control the fermentation.
* 1 tsp Olive Oil: For a slight crunch and easier handling.