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  • Servings:
  • Calories:
  • Protein:
  • Fiber:


  • 425g of all-purpose flour
  • 25g gluten
  • 2 tsp instant yeast
  • 1/2 Tbsp olive oul
  • 1 tsp salt
  • 1 cup warm water


  • In a stand mixer, combine all ingredients.
  • Mix with a dough hook. If the dough is too dry, add water until it becomes more pliable and workable.
  • On medium-high, knead for 8 minutes.
  • Bulk rise for 1 hour.
  • Shape into a circle, add toppings, and bake at 450F for 12 minutes.


Not sure how many pizzas this makes. Need to adjust the recipe later.