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

Preparation Method
1. The Mix
In a large bowl, dissolve the 3g of yeast into the water. Gradually add half of the flour and mix with a spoon until you have a smooth “creampie” consistency. Add the salt and the rest of the flour.
2. The Knead
Work the dough by hand or in a mixer for about 10–15 minutes. You are looking for a smooth, elastic surface. If the dough is sticky, don’t worry! Resist the urge to add too much extra flour; a higher hydration makes for a lighter crust.
3. The “Long Sleep” (The Secret Step)
Place the dough in a lightly oiled bowl and cover it with plastic wrap.
* Option A (The Quick-Slow): Leave it at room temperature for 6–8 hours.
* Option B (The Pro Way): Put it in the fridge for 24 hours. Cold fermentation creates those beautiful “leopard spots” and a superior flavor.
4. Shaping
Divide the dough into 2 or 3 equal balls. Let them rest on the counter for another hour to reach room temperature before stretching.
5. High-Heat Baking
Stretch the dough by hand (avoid a rolling pin to keep the air bubbles inside). Top with your favorite ingredients and bake at the highest temperature your oven can go (usually 250°C or 275°C). If you have a pizza stone, use it!
The Result
You will get a pizza that is crispy on the outside, cloud-like on the inside, and so light that you could eat the whole thing yourself without feeling heavy.