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 and mix everything with a spoon until it becomes difficult.
- 4Use a soaking wet hand to squeeze and press the dough together until every bit of flour is hydrated, making sure to get any dough off the bowl that may be sticking.
- 5(Alternative 3-minute dough method) Dump all dry ingredients into a food processor and blend for 30 seconds. Slowly pour in the water while the blades keep spinning for an additional 30 seconds. Once the dough comes together, let it mix for 15 to 20 more seconds and transfer it to a bowl. Press in any leftover dry ingredients.
- 6Cover the bowl of dough and leave it somewhere warm to rise for 60 to 90 minutes. (Pro tip: preheat your oven for exactly 60 seconds, then turn it off to create the perfect rising environment).
- 7Perform a simple stretch and fold: with a soaking wet hand, scoop under the dough to loosen it from the bowl, stretch it up, fold it over itself, and give the bowl a quarter turn. Repeat this process until the entire dough has been stretched.
- 8Flip the dough over and round it against the side of the bowl a few times.
- 9Cover the dough up and let it rise for another 60 to 90 minutes.
- 10Add 16g of olive oil to a sheet tray and spread it across the entire surface, including the sides.
- 11Take the dough out and let it hang for a few seconds so it naturally starts forming into a rectangle.
- 12Place the dough in the center of the pan and use your fingertips to gently press it outward over about 70-80% of the pan.
- 13Cover the pizza and let it hang out for 15 to 20 minutes in a warm place to relax and rise further.
- 14Shred 224g fat-free mozzarella and 294g part-skim mozzarella cheese and throw it in the fridge until ready to use.
- 15After 20 minutes, stretch the dough all the way to the edges until the entire pan is covered.
- 16Spread 280g of no sugar added barbecue sauce, leaving about a 1/2 inch border around the edges for the crust.
- 17Evenly spread 422g pre-cooked chicken across the pizza, placing it under the cheese.
- 18Add 224g fat-free mozzarella, followed by 294g part-skim mozzarella.
- 19Add 30g of thick 1 to 2 inch slices of red onion (optional, run under water to mellow out sharpness if desired).
- 20Throw the pizza onto the bottom rack of a preheated 450° oven for 20 to 24 minutes, or until the cheese is perfectly browned.
- 21Slice the pizza into eight pieces.
- 22Sprinkle on some cilantro for garnish and serve.
- 23To reheat, pop a slice in a preheated 350° air fryer for 2 to 4 minutes.
Ingredients
- 420 g all-purpose flour
- 105 g vital wheat gluten
- 6 g salt
- 7 g instant yeast
- 340 g warm water
- 16 g olive oil
- 280 g no sugar added BBQ sauce
- 422 g chicken breast, cooked
- 224 g fat-free mozzarella cheese, shredded
- 294 g part-skim mozzarella cheese, shredded
- 30 g red onion, chopped
- cilantro, chopped (garnish)
Equipment
large bowlscalespoonfood processor (optional)sheet trayovenair fryer (for reheating)
Tips
- Vital wheat gluten adds protein and is a staple in protein pizza recipes.
- Swapping vital wheat gluten for all-purpose flour removes about 80g of protein from the recipe.
- Whisk dry ingredients before adding water.
- Use a soaking wet hand to mix the dough until all flour is hydrated.
- To make a 3-minute dough, use a food processor to blend dry ingredients for 30 seconds, then slowly add water while blending for another 30 seconds.
- Cover the dough bowl and let it rise in a warm place (e.g., oven preheated for 60 seconds and then turned off).
- Perform stretch and folds to strengthen the dough by scooping under, stretching up, folding over, and turning the bowl.
- Round the dough against the side of the bowl after stretching and folding.
- Add olive oil to the sheet tray and spread it to prevent sticking and help brown the crust.
- Gently press the dough outward with fingertips to keep air pockets for a lighter, fluffier pizza.
- After initial stretching, cover the pizza and let it relax for 15-20 minutes in a warm place for a softer, thicker crust.
- Shred your own part-skim mozzarella cheese; pre-shredded cheese will ruin the pizza.
- Leave about a 1/2 inch border around the edges for the crust when spreading sauce.
- Place cooked chicken under the cheese to keep it juicy.
- Run red onion slices under water to mellow out their sharp bite before adding to the pizza.
- Place the pizza on the bottom rack of the oven for a brown, crispy bottom.
- To reheat, use a preheated 350° air fryer for 2-4 minutes.
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