Serves 8
Directions
- 1Place a large bowl on a scale and add 420g all-purpose flour, 105g vital wheat gluten, 6g salt, and 7g instant yeast.
- 2Whisk the dry ingredients together.
- 3Pour in 340g warm water.
- 4Mix everything with a spoon until it starts to get difficult.
- 5Get your hand soaking wet, then squeeze and press the dough together until there is no dry flour remaining, making sure to get any dough off the sides of the bowl.
- 6For a 3-minute dough: Dump all dry ingredients into a food processor and blend for 30 seconds.
- 7Slowly pour in the water while the blades keep spinning for an additional 30 seconds.
- 8Once the dough comes together, let it mix for 15 to 20 more seconds and transfer it to a bowl.
- 9Press in any leftover dry ingredients.
- 10Cover the bowl of dough and leave it in a somewhat warm place for 30 to 45 minutes to rise.
- 11Pro tip: Preheat your oven for exactly 60 seconds, then turn it off to create the perfect environment for your dough to rise and speed up the process.
- 12Shred an 8 oz block of fat-free mozzarella and a 1 lb ball of part-skim mozzarella.
- 13Throw the shredded cheese in plastic bags and refrigerate.
- 14Dump about 75% of a can of crushed tomatoes into a container for the sauce.
- 15Add 10g olive oil, 5g salt, 6g garlic, 1g dried oregano, 15g granulated erythritol, and 1g MSG to the tomatoes.
- 16Mix the sauce until combined.
- 17Add the rest of the crushed tomatoes and mix again.
- 18Throw the sauce in the fridge to allow flavors to combine.
- 19After 30 minutes, with a soaking wet hand, scoop under the dough to loosen it from the bowl.
- 20Stretch the dough up, fold it over itself, and give the bowl a quarter turn; repeat until the entire dough has been stretched.
- 21Flip the dough over and round it against the side of the bowl a few times.
- 22Cover the dough and let it rest for an hour and a half to two hours in a warm place.
- 23Add 16g of olive oil to a sheet pan and spread it across the entire surface, including the sides.
- 24Take the dough out and let it hang for a few seconds to naturally form into a rectangle with gravity.
- 25Place the dough in the center of the pan and use your fingertips to gently press it outward, covering 50% to 60% of the pan.
- 26Cover the pizza up and let it chill for 15 to 20 minutes in a warm place to relax and rise.
- 27After 20 minutes, stretch the dough all the way to the edges of the pan until the entire pan is covered.
- 28If the dough is still tense, let it rest another 10 to 15 minutes in a warm place, then finish stretching.
- 29Add 450g of sauce and spread it out, leaving about 1 inch of crust all the way around the pizza.
- 30Add 200g turkey pepperoni, covering every inch of the pizza.
- 31Evenly spread out 224g fat-free mozzarella over the pepperoni.
- 32Evenly spread out 310g part-skim mozzarella over the fat-free mozzarella.
- 33Throw the pizza onto the bottom rack of a preheated 450°F oven for 18 to 22 minutes or until the cheese is perfectly browned to your preference.
- 34Slice the pizza into eight pieces.
Ingredients
- 420 g all-purpose flour
- 105 g vital wheat gluten
- 6 g salt
- 7 g instant yeast
- 340 g warm water
- 28 oz can crushed tomatoes
- 15 g granulated erythritol
- 6 g minced garlic
- 1 g dried oregano
- 10 g olive oil
- 5 g salt
- 1 g MSG
- 16 g olive oil
- 450 g sauce
- 224 g fat-free mozzarella cheese
- 200 g turkey pepperoni
- 310 g part-skim mozzarella cheese
Equipment
large bowlscalespoonfood processor (optional, for 3-minute dough)plastic bagssheet panovenpizza steel (optional)air fryer (for reheating)kitchen shears (for slicing)
Tips
- Vital wheat gluten provides protein and can be swapped with all-purpose flour, but it will reduce the protein content by about 80g.
- For dough rising, preheat your oven for 60 seconds and then turn it off to create a perfect warm environment.
- Shredding both fat-free and part-skim mozzarella and layering them between the sauce and other toppings enhances flavor and makes the fat-free cheese taste better.
- For maximum flavor, place pepperoni between the sauce and the cheese.
- Bake the pizza on the bottom rack of the oven to ensure a brown, crispy bottom crust.
- Using a pizza steel helps transfer heat faster for better crust browning.
- To reheat a slice, use a preheated 325-degree air fryer for 3 to 4 minutes.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner