Doug D
TVWBB Hall of Fame
We make and take this dough to our regular Friday night pizza joint-- they do a hand-thrown, thin-crust style. No reason to give up tradition for the sake of low-carb, and the whole grain flavor makes the crust a part of the pizza, rather than just a delivery mechanism. This makes a thin crust about 15" in diameter:
180 gm King Arthur White Whole Wheat Flour
30 gm vital wheat gluten flour
1½ tsp bread machine yeast (quick rise)
3 Tbl milled flax seed
2 Tbl non-fat powdered dry milk
160 ml water (~ 2/3 C.) warmed in microwave 15 seconds
Combine all dry ingredients in stand mixer bowl. Add water and mix together to wet all dry ingredients. Mount bowl on mixer and install dough hook. Knead about 6-8 minutes on low speed (2), stopping if necessary to unstick dough ball from hook. If you get the hydration just right, it doesn't stick. (You can also do this in a bread machine on dough-only cycle, stopping it after about 15 minutes total.) Remove and form into ball, wrapping in a plastic wrap open-ended tube to allow for expansion en route to pizza place. If staying home, just allow about a 30-45 minute rise in a warm, draft-free spot. If made a day in advance, place in covered container in refrigerator that allows volume to roughly triple.
Update: On the advice of my longtime pizza waiter, for the past year or so, I started making the dough 24 hours in advance, and letting it slow-rise in the refrigerator. This has accomplished two things: a better-developed product, both in terms of taste and texture, and an even more relaxed Friday evening.
180 gm King Arthur White Whole Wheat Flour
30 gm vital wheat gluten flour
1½ tsp bread machine yeast (quick rise)
3 Tbl milled flax seed
2 Tbl non-fat powdered dry milk
160 ml water (~ 2/3 C.) warmed in microwave 15 seconds
Combine all dry ingredients in stand mixer bowl. Add water and mix together to wet all dry ingredients. Mount bowl on mixer and install dough hook. Knead about 6-8 minutes on low speed (2), stopping if necessary to unstick dough ball from hook. If you get the hydration just right, it doesn't stick. (You can also do this in a bread machine on dough-only cycle, stopping it after about 15 minutes total.) Remove and form into ball, wrapping in a plastic wrap open-ended tube to allow for expansion en route to pizza place. If staying home, just allow about a 30-45 minute rise in a warm, draft-free spot. If made a day in advance, place in covered container in refrigerator that allows volume to roughly triple.
Update: On the advice of my longtime pizza waiter, for the past year or so, I started making the dough 24 hours in advance, and letting it slow-rise in the refrigerator. This has accomplished two things: a better-developed product, both in terms of taste and texture, and an even more relaxed Friday evening.