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 and mix everything with a spoon until it becomes difficult.
8Pour in 340g warm water and mix everything with a spoon until it becomes difficult.
9Pour in 340g warm water and mix everything with a spoon until it becomes difficult.
10Use 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.
11Use 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.
12Use 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.
13(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.
14(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.
15(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.
16Cover 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).
17Cover 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).
18Cover 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).
19Perform 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.
20Perform 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.
21Perform 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.
22Flip the dough over and round it against the side of the bowl a few times.
23Flip the dough over and round it against the side of the bowl a few times.
24Flip the dough over and round it against the side of the bowl a few times.
25Cover the dough up and let it rise for another 60 to 90 minutes.
26Cover the dough up and let it rise for another 60 to 90 minutes.
27Cover the dough up and let it rise for another 60 to 90 minutes.
28Add 16g of olive oil to a sheet tray and spread it across the entire surface, including the sides.
29Add 16g of olive oil to a sheet tray and spread it across the entire surface, including the sides.
30Add 16g of olive oil to a sheet tray and spread it across the entire surface, including the sides.
31Take the dough out and let it hang for a few seconds so it naturally starts forming into a rectangle.
32Take the dough out and let it hang for a few seconds so it naturally starts forming into a rectangle.
33Take the dough out and let it hang for a few seconds so it naturally starts forming into a rectangle.
34Place the dough in the center of the pan and use your fingertips to gently press it outward over about 70-80% of the pan.
35Place the dough in the center of the pan and use your fingertips to gently press it outward over about 70-80% of the pan.
36Place the dough in the center of the pan and use your fingertips to gently press it outward over about 70-80% of the pan.
37Cover the pizza and let it hang out for 15 to 20 minutes in a warm place to relax and rise further.
38Cover the pizza and let it hang out for 15 to 20 minutes in a warm place to relax and rise further.
39Cover the pizza and let it hang out for 15 to 20 minutes in a warm place to relax and rise further.
40Shred 224g fat-free mozzarella and 294g part-skim mozzarella cheese and throw it in the fridge until ready to use.
41Shred 224g fat-free mozzarella and 294g part-skim mozzarella cheese and throw it in the fridge until ready to use.
42Shred 224g fat-free mozzarella and 294g part-skim mozzarella cheese and throw it in the fridge until ready to use.
43After 20 minutes, stretch the dough all the way to the edges until the entire pan is covered.
44After 20 minutes, stretch the dough all the way to the edges until the entire pan is covered.
45After 20 minutes, stretch the dough all the way to the edges until the entire pan is covered.
46Spread 280g of no sugar added barbecue sauce, leaving about a 1/2 inch border around the edges for the crust.
47Spread 280g of no sugar added barbecue sauce, leaving about a 1/2 inch border around the edges for the crust.
48Spread 280g of no sugar added barbecue sauce, leaving about a 1/2 inch border around the edges for the crust.
49Evenly spread 422g pre-cooked chicken across the pizza, placing it under the cheese.
50Evenly spread 422g pre-cooked chicken across the pizza, placing it under the cheese.
51Evenly spread 422g pre-cooked chicken across the pizza, placing it under the cheese.
52Add 224g fat-free mozzarella, followed by 294g part-skim mozzarella.
53Add 224g fat-free mozzarella, followed by 294g part-skim mozzarella.
54Add 224g fat-free mozzarella, followed by 294g part-skim mozzarella.
55Add 30g of thick 1 to 2 inch slices of red onion (optional, run under water to mellow out sharpness if desired).
56Add 30g of thick 1 to 2 inch slices of red onion (optional, run under water to mellow out sharpness if desired).
57Add 30g of thick 1 to 2 inch slices of red onion (optional, run under water to mellow out sharpness if desired).
58Throw the pizza onto the bottom rack of a preheated 450° oven for 20 to 24 minutes, or until the cheese is perfectly browned.
59Throw the pizza onto the bottom rack of a preheated 450° oven for 20 to 24 minutes, or until the cheese is perfectly browned.
60Throw the pizza onto the bottom rack of a preheated 450° oven for 20 to 24 minutes, or until the cheese is perfectly browned.
61Slice the pizza into eight pieces.
62Slice the pizza into eight pieces.
63Slice the pizza into eight pieces.
64Sprinkle on some cilantro for garnish and serve.
65Sprinkle on some cilantro for garnish and serve.
66Sprinkle on some cilantro for garnish and serve.
67To reheat, pop a slice in a preheated 350° air fryer for 2 to 4 minutes.
68To reheat, pop a slice in a preheated 350° air fryer for 2 to 4 minutes.
69To reheat, pop a slice in a preheated 350° air fryer for 2 to 4 minutes.
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
16 g olive oil
16 g olive oil
16 g olive oil
280 g no sugar added BBQ sauce
280 g no sugar added BBQ sauce
280 g no sugar added BBQ sauce
422 g chicken breast, cooked
422 g chicken breast, cooked
422 g chicken breast, cooked
224 g fat-free mozzarella cheese, shredded
224 g fat-free mozzarella cheese, shredded
224 g fat-free mozzarella cheese, shredded
294 g part-skim mozzarella cheese, shredded
294 g part-skim mozzarella cheese, shredded
294 g part-skim mozzarella cheese, shredded
30 g red onion, chopped
30 g red onion, chopped
30 g red onion, chopped
cilantro, chopped (garnish)
cilantro, chopped (garnish)
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.