Only 3g of yeast and it's a blast to digest. After trying it, you will never put this pizza dough away again:

Ingredients:

Farina 00 – 500 g

Water – 300 g

Extra virgin olive oil – 50 g

Sale – 7 g

Granulated sugar – 7 g

Dehydrated brewer's yeast – 3 g (or 10 g of fresh yeast)

Extra virgin olive oil (for working the dough) – to taste

Preparation:

- 1. Mix the dry ingredients

In a large bowl, sift the flour and combine the sugar and dehydrated brewer's yeast. Stir to evenly distribute the ingredients.

- 2. Prepare the liquid mixture

Pour the water into a jug, add the salt and extra virgin olive oil, then mix briefly with a spoon.

- 3. Combine the liquids with the flour

Pour the liquid mixture over the dry ingredients and start mixing with a spoon.

- 4. Knead

When the dough begins to form, work it vigorously with your hands for a few minutes until you obtain a coarse mixture.

- 5. Work the dough on an oiled surface

Transfer the dough to a work surface lightly greased with extra virgin olive oil.

- 6. Make the reinforcement folds

With your hands greased with oil, make a series of folds to reinforce the gluten mesh: fold the edges of the dough inwards and leave to rest covered for 20 minutes. Repeat the operation two more times, always letting the dough rest between one fold and another.

- 7. Obtain a smooth and homogeneous dough

After the last series of folds, it forms a smooth and compact ball.

- 8. Leavening

Place the dough in a lightly oiled bowl, cover it with a clean cloth and let it rise in the oven with the light on for about 3 hours, until it triples in volume.

- 9. Slow leavening (optional)

If you want to further improve the digestibility of the dough, you can put it in the refrigerator for 24 hours and use it the next day.

- 10. Ready for use

Once leavened, the dough is ready to be rolled out and filled. After rolling it out, let it rest for another 30 minutes at room temperature before baking at the oven's maximum temperature.

Credits: Mostafa Hasnaoui, Grandma's advice and recipes, Facebook group.