Higher Protein Pizza DoughFrom jo_jo_ba 1 year ago
- 2 tsp instant yeast shopping list
- 1 ½ cups warm water shopping list
- 2 tbsp honey shopping list
- 1 cup whole wheat flour shopping list
- 2 cups all purpose flour shopping list
- ½ cup soy flour shopping list
- ¼ cup whey protein isolate shopping list
- 1 ½ tbsp vital wheat gluten shopping list
- 1 ½ tsp Kosher salt shopping list
- ½ tsp garlic powder shopping list
- 2 tbsp plain non-fat Greek yoghurt shopping list
- 2 tbsp extra-virgin olive oil shopping list
How to make it
- Stir together the yeast, water, honey, and whole wheat flour in the bowl of a stand mixer. Cover and let stand for 30 minutes (it will be mostly liquid).
- Add remaining ingredients to the bowl and knead 8 minutes, adding more flour as necessary to make a smooth, elastic dough (for me this was about 1/4 cup).
- Place it in a lightly greased bowl, cover the bowl tightly with plastic wrap, and allow the dough to rise for at least 2 hours, or until it has doubled in size.
- Deflate dough and divide in half.
- Coat each piece in olive oil (I find it easiest to use a mister) and place in a freezer bag.
- Freeze up to 3 months. Take dough out 24 hours before planning to bake.
- Allow to rest at room temperature at least 1 hour before using.
For immediate baking:
- Preheat the oven to 425°F. If you're using a baking stone, preheat the oven to 450°F.
- Divide the dough in half, roll each piece into a 12" round and place on greased pans. (If you’re using a pizza stone, place the dough on two overturned cookie sheets covered in parchment).
- Bake the pizzas in the pans for 20 to 30 minutes, or until the top and bottom crusts are nicely browned (for pizza stones, bake for 15 to 25 minutes (leaving the pizza on the parchment)).
The Cookjo_jo_ba Oshawa, CA
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