High-Protein, Higher-Fiber Pizza Dough

High-Protein, Higher-Fiber Pizza Dough (Picky Eater Approved) Ingredients (for 2 large pizzas or 4 personal pizzas)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Mix the dry ingredients In a large bowl, whisk together the bread flour, white whole wheat flour, vital wheat gluten, salt, and sugar.

Step 2

2. Activate the yeast If using instant yeast, you can skip activation and just mix it in with the dry ingredients. If using active dry yeast, dissolve it in the warm water and let it sit for 5 minutes until foamy.

Step 3

3. Combine Add the yeast/water mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.

Step 4

4. Knead Knead by hand or in a stand mixer with a dough hook for 8–10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. Add small amounts of flour if needed.

Step 5

5. First rise Place dough in a lightly oiled bowl, cover, and let rise until doubled (about 1–2 hours at room temp).

Step 6

6. Cold ferment (flavor + digestibility) After the first rise, punch down the dough, shape into a ball, and place in a lightly oiled zip bag or covered container. Store in the fridge for at least 24 hours, up to 5 days. This makes it tastier, more tender, and easier to digest.

Step 7

7. On pizza day Remove from fridge 1–2 hours before baking to come to room temp. Preheat oven to 500°F (or as hot as it will go) with a pizza stone or steel inside. Stretch or roll dough to desired thickness. Top as desired and bake 7–10 minutes until crust is golden and cheese is bubbly.