Pizza Marinara

Method

1. Take type 0 flour with W 320-330 (protein 13-14%) and place it in a bowl.
2. Add 2 g of freeze-dried brewer's yeast powder and mix dry.
3. Pour 320 g of cold water and stir, mimicking the work of a mixer.
4. Add salt (last ingredient) and knead by hand, bringing the dough towards the center.
5. Transfer the dough to the table and work it briefly.
6. Form a ball, lightly oil the bottom of a bowl with oil, place the dough, cover with plastic wrap, and let rest at room temperature for 15 minutes.
7. Take the dough, give it 2-3 folds, put it back in the covered bowl and refrigerate for at least 12 hours.
8. After resting, form the dough balls: weigh the desired portion, bring the dough towards the center and turn it, then roll on the table to give a homogeneous shape.
9. Store the balls in a closed container until doubled.
10. Once doubled, stretch the ball on a floured surface.
11. Top with abundant good quality tomato, oregano, one clove of garlic, and abundant extra virgin olive oil.
12. Bake in an oven at 330°C for about 3 minutes (or at home: place the pizza in a pan on the bottom of the oven for 10 minutes, then remove from the pan and place on a grate at 3/4 height until golden).