High Protein Pizza Dough

Dough for High Proteine Pizza Notes: Notes Dough performs best after roughly 30+ hours. Around 72 hours is my personal sweet spot. Dough can be pushed past 5 days. If dough becomes very airy it may work better as thin crust pizza. If the dough is still tight after proofing, give it more time before stretching. Lightly spraying inside of lid with water can help maintain hydration. Keep dough airtight so it does not dry out.

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Step 1

Combine all dry ingredients and whisk to combine.

Step 2

Slowly pour in the coldest water your tap provides over 10–15 seconds while mixing.

Step 3

Mix with the kitchen aid, lowest setting, 3-5mins

Step 4

Do not overmix. Mix only until the dough comes together and becomes smooth.

Step 5

Allow the dough to rise at room temperature for 1–1.5 hours, as close to 70°F as possible.

Step 6

Choose one of the following methods.

Step 7

Option A: Divide the dough evenly based on the number of pizzas selected. Shape each portion into a smooth dough ball and firmly pinch the seam on the bottom closed. Place dough balls into airtight containers. Refrigerate for 1–5 days. Remove dough balls from the refrigerator at least 4 hours before use and hold as close to 70°F as possible.

Step 8

Option B: Gently push the air out of the dough. Place the dough into an airtight container as a bulk ferment. Refrigerate for 1–5 days. At least 5 hours before use, divide and ball the dough. Allow dough balls to proof at room temperature.

Step 9

Stretch to your selected size and bake in a fully preheated oven as hot as it goes. Most home ovens reach 500–550°F. Use a baking steel for best results.

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