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High-Protein Pizza and Flatbread Dough Base
Stretchy, chewy and built to blister in a hot oven, this dough handles like the classic base while carrying extra protein in every fold. Portion after the rise and freeze what you don't need, so pizza night is never more than a defrost away.
- Serves
- 4
- Prep
- 20min
- Cook
- 0min
- Total
- 20min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 406kcal
- Protein
- 19.1g
- Carbs
- 70.5g
- Fat
- 4.7g
- Fibre
- 2.9g
01
Ingredients
For 4 servings · MetricUS
- 350gstrong white bread flour
- 50gvital wheat glutenthe protein boost
- 7gfast-action dried yeastone sachet
- 1 tspfine salt
- 1 tspcaster sugarfeeds the yeast
- 260mlwarm water
- 1 tbspolive oil
- 12 ozstrong white bread flour
- 1¾ ozvital wheat glutenthe protein boost
- ¼ ozfast-action dried yeastone sachet
- 1 tspfine salt
- 1 tspcaster sugarfeeds the yeast
- 1 cupwarm water
- 1 tbspolive oil
02
Method
Mix the dry ingredients.
In a large bowl, whisk together the bread flour, vital wheat gluten, yeast, salt and sugar. Keep the salt and yeast on opposite sides of the bowl as you add them so the salt doesn't slow the yeast down before mixing.
Make the dough.
Make a well in the centre and pour in the warm water and olive oil. Mix with a spoon or your hand until it comes together into a shaggy dough.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. The vital wheat gluten makes the dough tighten up faster than a plain flour dough, so it will feel ready sooner than you expect.
Prove the dough.
Shape into a ball, place in a lightly oiled bowl, cover, and leave somewhere warm for 60 to 90 minutes, until doubled in size. This rise is what builds the open, chewy crumb, so don't cut it short.
Portion the dough.
Knock the air out of the dough and divide into 4 equal portions. Shape each into a tight ball.
Use or store.
Use straightaway, rolled or stretched thin for pizza, folded for calzone, or flattened for flatbread. Or wrap each portion individually and store per the notes below.
Cook portions according to the recipe they're going into, a hot oven or a dry hot pan both work, since this is a base rather than a finished dish.