1Place a large bowl on a scale and add 420g all-purpose flour, 105g vital wheat gluten, 6g salt, and 7g instant yeast.
2Place a large bowl on a scale and add 420g all-purpose flour, 105g vital wheat gluten, 6g salt, and 7g instant yeast.
3Place a large bowl on a scale and add 420g all-purpose flour, 105g vital wheat gluten, 6g salt, and 7g instant yeast.
4Whisk the dry ingredients together.
5Whisk the dry ingredients together.
6Whisk the dry ingredients together.
7Pour in 340g warm water.
8Pour in 340g warm water.
9Pour in 340g warm water.
10Mix everything with a spoon until it starts to get difficult.
11Mix everything with a spoon until it starts to get difficult.
12Mix everything with a spoon until it starts to get difficult.
13Get 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.
14Get 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.
15Get 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.
16For a 3-minute dough: Dump all dry ingredients into a food processor and blend for 30 seconds.
17For a 3-minute dough: Dump all dry ingredients into a food processor and blend for 30 seconds.
18For a 3-minute dough: Dump all dry ingredients into a food processor and blend for 30 seconds.
19Slowly pour in the water while the blades keep spinning for an additional 30 seconds.
20Slowly pour in the water while the blades keep spinning for an additional 30 seconds.
21Slowly pour in the water while the blades keep spinning for an additional 30 seconds.
22Once the dough comes together, let it mix for 15 to 20 more seconds and transfer it to a bowl.
23Once the dough comes together, let it mix for 15 to 20 more seconds and transfer it to a bowl.
24Once the dough comes together, let it mix for 15 to 20 more seconds and transfer it to a bowl.
25Press in any leftover dry ingredients.
26Press in any leftover dry ingredients.
27Press in any leftover dry ingredients.
28Cover the bowl of dough and leave it in a somewhat warm place for 30 to 45 minutes to rise.
29Cover the bowl of dough and leave it in a somewhat warm place for 30 to 45 minutes to rise.
30Cover the bowl of dough and leave it in a somewhat warm place for 30 to 45 minutes to rise.
31Pro 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.
32Pro 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.
33Pro 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.
34Shred an 8 oz block of fat-free mozzarella and a 1 lb ball of part-skim mozzarella.
35Shred an 8 oz block of fat-free mozzarella and a 1 lb ball of part-skim mozzarella.
36Shred an 8 oz block of fat-free mozzarella and a 1 lb ball of part-skim mozzarella.
37Throw the shredded cheese in plastic bags and refrigerate.
38Throw the shredded cheese in plastic bags and refrigerate.
39Throw the shredded cheese in plastic bags and refrigerate.
40Dump about 75% of a can of crushed tomatoes into a container for the sauce.
41Dump about 75% of a can of crushed tomatoes into a container for the sauce.
42Dump about 75% of a can of crushed tomatoes into a container for the sauce.
43Add 10g olive oil, 5g salt, 6g garlic, 1g dried oregano, 15g granulated erythritol, and 1g MSG to the tomatoes.
44Add 10g olive oil, 5g salt, 6g garlic, 1g dried oregano, 15g granulated erythritol, and 1g MSG to the tomatoes.
45Add 10g olive oil, 5g salt, 6g garlic, 1g dried oregano, 15g granulated erythritol, and 1g MSG to the tomatoes.
46Mix the sauce until combined.
47Mix the sauce until combined.
48Mix the sauce until combined.
49Add the rest of the crushed tomatoes and mix again.
50Add the rest of the crushed tomatoes and mix again.
51Add the rest of the crushed tomatoes and mix again.
52Throw the sauce in the fridge to allow flavors to combine.
53Throw the sauce in the fridge to allow flavors to combine.
54Throw the sauce in the fridge to allow flavors to combine.
55After 30 minutes, with a soaking wet hand, scoop under the dough to loosen it from the bowl.
56After 30 minutes, with a soaking wet hand, scoop under the dough to loosen it from the bowl.
57After 30 minutes, with a soaking wet hand, scoop under the dough to loosen it from the bowl.
58Stretch the dough up, fold it over itself, and give the bowl a quarter turn; repeat until the entire dough has been stretched.
59Stretch the dough up, fold it over itself, and give the bowl a quarter turn; repeat until the entire dough has been stretched.
60Stretch the dough up, fold it over itself, and give the bowl a quarter turn; repeat until the entire dough has been stretched.
61Flip the dough over and round it against the side of the bowl a few times.
62Flip the dough over and round it against the side of the bowl a few times.
63Flip the dough over and round it against the side of the bowl a few times.
64Cover the dough and let it rest for an hour and a half to two hours in a warm place.
65Cover the dough and let it rest for an hour and a half to two hours in a warm place.
66Cover the dough and let it rest for an hour and a half to two hours in a warm place.
67Add 16g of olive oil to a sheet pan and spread it across the entire surface, including the sides.
68Add 16g of olive oil to a sheet pan and spread it across the entire surface, including the sides.
69Add 16g of olive oil to a sheet pan and spread it across the entire surface, including the sides.
70Take the dough out and let it hang for a few seconds to naturally form into a rectangle with gravity.
71Take the dough out and let it hang for a few seconds to naturally form into a rectangle with gravity.
72Take the dough out and let it hang for a few seconds to naturally form into a rectangle with gravity.
73Place the dough in the center of the pan and use your fingertips to gently press it outward, covering 50% to 60% of the pan.
74Place the dough in the center of the pan and use your fingertips to gently press it outward, covering 50% to 60% of the pan.
75Place the dough in the center of the pan and use your fingertips to gently press it outward, covering 50% to 60% of the pan.
76Cover the pizza up and let it chill for 15 to 20 minutes in a warm place to relax and rise.
77Cover the pizza up and let it chill for 15 to 20 minutes in a warm place to relax and rise.
78Cover the pizza up and let it chill for 15 to 20 minutes in a warm place to relax and rise.
79After 20 minutes, stretch the dough all the way to the edges of the pan until the entire pan is covered.
80After 20 minutes, stretch the dough all the way to the edges of the pan until the entire pan is covered.
81After 20 minutes, stretch the dough all the way to the edges of the pan until the entire pan is covered.
82If the dough is still tense, let it rest another 10 to 15 minutes in a warm place, then finish stretching.
83If the dough is still tense, let it rest another 10 to 15 minutes in a warm place, then finish stretching.
84If the dough is still tense, let it rest another 10 to 15 minutes in a warm place, then finish stretching.
85Add 450g of sauce and spread it out, leaving about 1 inch of crust all the way around the pizza.
86Add 450g of sauce and spread it out, leaving about 1 inch of crust all the way around the pizza.
87Add 450g of sauce and spread it out, leaving about 1 inch of crust all the way around the pizza.
88Add 200g turkey pepperoni, covering every inch of the pizza.
89Add 200g turkey pepperoni, covering every inch of the pizza.
90Add 200g turkey pepperoni, covering every inch of the pizza.
91Evenly spread out 224g fat-free mozzarella over the pepperoni.
92Evenly spread out 224g fat-free mozzarella over the pepperoni.
93Evenly spread out 224g fat-free mozzarella over the pepperoni.
94Evenly spread out 310g part-skim mozzarella over the fat-free mozzarella.
95Evenly spread out 310g part-skim mozzarella over the fat-free mozzarella.
96Evenly spread out 310g part-skim mozzarella over the fat-free mozzarella.
97Throw 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.
98Throw 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.
99Throw 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.
100Slice the pizza into eight pieces.
101Slice the pizza into eight pieces.
102Slice the pizza into eight pieces.
Ingredients
420 g all-purpose flour
420 g all-purpose flour
420 g all-purpose flour
105 g vital wheat gluten
105 g vital wheat gluten
105 g vital wheat gluten
6 g salt
6 g salt
6 g salt
7 g instant yeast
7 g instant yeast
7 g instant yeast
340 g warm water
340 g warm water
340 g warm water
28 oz can crushed tomatoes
28 oz can crushed tomatoes
28 oz can crushed tomatoes
15 g granulated erythritol
15 g granulated erythritol
15 g granulated erythritol
6 g minced garlic
6 g minced garlic
6 g minced garlic
1 g dried oregano
1 g dried oregano
1 g dried oregano
10 g olive oil
10 g olive oil
10 g olive oil
5 g salt
5 g salt
5 g salt
1 g MSG
1 g MSG
1 g MSG
16 g olive oil
16 g olive oil
16 g olive oil
450 g sauce
450 g sauce
450 g sauce
224 g fat-free mozzarella cheese
224 g fat-free mozzarella cheese
224 g fat-free mozzarella cheese
200 g turkey pepperoni
200 g turkey pepperoni
200 g turkey pepperoni
310 g part-skim mozzarella cheese
310 g part-skim mozzarella cheese
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.