Lower Calorie and Higher Protein Pizza Dough

If I want pizza I’m going do one of two things:

1. Eat some lower cal meals to fit in a regular pizza

2. Find a way to make a lower cal version I can eat every day

The dough for one personal pizza yields 367 calories and 24 g of protein, what you top it with is completely up to you!

Print

With ImageWithout Image

Higher Protein Pizza

Yield: 2 personal pizzas

Author: Ethan Chlebowski

Prep time: 20 MinCook time: 5 MinInactive time: 24 HourTotal time: 24 H & 25 M

This dough uses 25% soy flour though you can go up to 40% for higher protein. I prefer to use 200-gram pieces of dough for a personal size pizza. This dough makes 400 grams total, scale this recipe up as needed you can always store the excess in the fridge.

Ingredients

Dough (enough for 2 personal pizzas)

• 142 g bread flour
• 55 g soy flour
• 11 g rice flour
• 175 g water
• 4 g salt
• 1 g yeast

Toppings (for one pizza)

• 30 g raw San Marzano sauce
• 1/2 Chicken Italian sausage link, sliced
• 90 g mozzarella (for tearing over top)
• Sprinkle of Oregano
• Sprinkle of Red Pepper flake
• Torn basil leaves after it comes out
• Olive oil to brush on after baking (optional)

Instructions

Mixing Dough

1. Set a bowl over a scale. Add the flours, water, instant yeast, and salt. Mix with your hands or a stand mixer fitted with a dough hook until no dry flour remains, about 2 minutes. If kneading by hand, cover with plastic wrap and let rest for 15 minutes. Once rested, or if using a stand mixer continue kneading the dough until it becomes smooth and passes the windowpane test. Let rest for 15 minutes.
2. Cover bowl with plastic wrap, and preferably, let cold ferment in the fridge for 24 to 120 hours (1 to 5 days). If cooking pinsa the same day, perform three sets of stretch and folds by folding the four edges of the dough up and back to the center, turning the dough over, and letting rest for 30 minutes before repeating 2 more times.
3. At least 2 hours before you are ready to bake, separate the pizza dough into 5 equal pieces, roughly 185 g each. Pull the edges of the dough into the center and form a tight ball. Sprinkle some rice on your work surface or a baking sheet and place the ball on it. Repeat with each dough piece then sprinkle some more flour over top before covering with another baking sheet, plastic wrap, or a towel until doubled in size.
4. Once almost doubled (about 2 hours), spread the dough into roughly an oval shape by using your fingertips to gently stretch and pull until roughly 12 inches long and 6 inches wide.

Baking

1. If using a standard home oven, preheat the oven the highest it will go, likely 500 to 550 F. Place the shaped pizza on an aluminum baking screen and add the toppings of your choice. Once preheated, bake until evenly browned and crisp. Depending on the oven this could be 4-8 minutes.
2. If using a pizza oven with a stone, preheat to 600 or 650 F. Place the shaped dough onto a floured pizza peel and add the toppings of your choice. The pizza can also be baked as is with toppings put on after it is cooked. Slide the pizza into the oven and bake until browned and crisp. Rotate the pizza halfway through.
3. Let cool a bit before slicing and enjoy.

Did you make this recipe?

Tag @echleb on instagram and hashtag it #