Bacon Pepperoni Pizza with High-Protein Dough
This bacon pepperoni pizza sneaks extra protein into the dough to achieve perfect macros. It's not a deep dish, but if you're into round, thin crust pizza, then this is right up your alley. The yeast-risen, high protein crust is still fluffy and springs up nicely in the oven. Use this recipe to make the dough and substitute whatever toppings you prefer.
Equipment
- Round baking sheet
- Parchment paper
- Mixing bowl
- Rolling Pin
- Mesh strainer for sifting dry ingredients
Ingredients
Dough
- 98 g bread flour
- 21 g unflavored whey protein
- 21 g unflavored pea protein
- 4.2 g vital wheat gluten
- 2.8 g salt
- 2.2 g instant yeast
- 98 g water
Sauce
- 168 g crushed tomatoes
- 2.9 g salt
- 1.6 g garlic powder
- 1 g dried basil
Toppings
- 100 g part skim mozzarella cheese
- 50 g fat free mozzarella cheese
- 14 g 2% colby jack cheese
- 14 g bacon , cooked
- 12 slices turkey pepperoni
Instructions
- Add warm water and yeast to a large bowl. Mix gently then let yeast dissolve and activate for a few minutes. (You do not need to add sugar if you're sure your yeast is still good. Recommend proofing some yeast separately if you're unsure)
- Sift in all remaining ingredients (flour, protein, gluten, and salt) and mix until combined. Gather into a ball, cover, and let rest for 30 minutes to hydrate.
- Stretch and fold the dough in the bowl rotating a quarter turn between each fold. Complete 8-16 folds, or until the dough is noticeably more stretchy. Cover again and let rest (bulk fermentation) for 90 minutes.
- Prepare sauce. Add all ingredients to a bowl, mix to combine, then cover and put in fridge until ready to use. (No need to heat it on the stove)
- Prepare bacon. You can cook it on the stove or in the oven, but I prefer to use an air fryer. When finished, chop and set aside.
- Shred cheese and side aside.
- Preheat oven to 500F / 260C. (It's important to preheat very early to make sure your oven actually reaches the desired temp. Recommend using an oven thermometer rather than trusting the oven)
- After dough has rested for 90 minutes it should be airy (but not as much as pure flour dough). Dust parchment paper with flour and empty dough onto it. Dust dough with flour, flatten and fold it into itself in thirds, flatten and fold again (to create tension and help trap air). Then roll it out into a 12-13 inch circle, lightly dusting as needed (I used an additional 10g of flour). Cover and set aside for 90 minutes (final proofing)
- After 90 minutes, dough should be slightly airy again (it will puff up even more in the oven). Add your sauce, cheese, and toppings of choice.
- Bake in the oven for 8 minutes. Remove and let cool just slightly, then slice and enjoy.