High-Protein Pizza Dough Recipe

Baker's Notes Texture Guide: This dough will be slightly tackier than traditional pizza dough due to the chickpea flour, but the higher gluten content balances this out. If it's too sticky, add bread flour 1 tablespoon at a time during kneading. Alternative Flours: If you can't find vital wheat gluten, use an additional 30g of bread flour, though protein content will be lower. No-Knead Option: For an easier approach, after mixing ingredients, cover and let sit at room temperature for 18-24 hours, folding dough over itself every 8-12 hours. The long fermentation will develop gluten without kneading. Make Ahead: This dough freezes beautifully. After the first rise, divide into portions, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in refrigerator overnight before using. Proofing Tip: To check if your dough is properly proofed, poke it gently with your finger. If the indentation fills back slowly but not completely, it's ready to bake.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor or spice grinder, pulse hemp seeds until finely ground but not turned into paste.

Step 2

In a large bowl, whisk together bread flour, chickpea flour, vital wheat gluten, ground hemp seeds, and salt.

Step 3

In a measuring cup, combine warm water (start with 180ml) with honey or sugar. Stir to dissolve.

Step 4

Sprinkle yeast over water and let stand for 5 minutes until foamy. If it doesn't foam, your yeast may be dead - start over with fresh yeast.

Step 5

Make a well in the center of the dry ingredients and pour in the yeast mixture.

Step 6

Add Greek yogurt and olive oil to the well.

Step 7

Using a wooden spoon or dough whisk, stir until a shaggy dough forms.

Step 8

If dough seems too dry, add remaining warm water 1 tablespoon at a time just until no dry flour remains.

Step 9

Turn dough out onto a clean work surface lightly dusted with bread flour.

Step 10

Knead for 8-10 minutes until smooth and elastic. The dough will be slightly tacky but should pull away from the surface cleanly. The chickpea flour makes it slightly tackier than regular dough.

Step 11

To test if kneading is complete: tear off a small piece of dough and stretch it between your fingers. It should stretch thin enough to see light through without tearing (windowpane test).

Step 12

Place dough in a lightly oiled bowl, turning once to coat.

Step 13

Cover with plastic wrap or a damp kitchen towel.

Step 14

Let rise in a warm place (24-27°C/75-80°F) for 1.5-2 hours until doubled in size.

Step 15

Punch down, fold dough over itself 4-5 times, reshape into a ball.

Step 16

Let rise another 1-2 hours until doubled again.

Step 17

Place dough in a lightly oiled bowl, turning once to coat.

Step 18

Cover with plastic wrap and immediately place in refrigerator.

Step 19

Let rise slowly for 24-72 hours.

Step 20

Remove from refrigerator 2 hours before baking to come to room temperature.

Step 21

One hour before baking, place a baking stone or inverted baking sheet in the oven and preheat to 260°C (500°F).

Step 22

On a lightly floured surface, gently stretch dough to maintain air bubbles.

Step 23

Transfer to an oiled sheet pan and gently press to fill the corners without tearing.

Step 24

If dough springs back, let rest 5 minutes and try again.