This pizza makes gaining muscle effortless

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a lower-calorie protein alternative.

turkey pepperoni

🥗Healthier: lean turkey slices

💰Cheaper: regular pepperoni

Lean turkey slices offer a healthier option with less fat.

Place a bowl on a scale and add 340 g all-purpose flour, 90 g vital wheat gluten, 3 g yeast, and 6 g salt.

Mix the dry ingredients together using a whisk.

Add 16 g olive oil and 240 g warm water to the dry ingredients.

Mix the ingredients with a spoon until it becomes frustrating, then use your hands to squeeze and press the dough together until all the flour is hydrated.

Cover the bowl and let the dough rest for 20 to 30 minutes.

After resting, scoop under the dough with a wet hand, stretch it up, fold it over itself, and give the bowl a quarter turn. Repeat this process until all sides are stretched.

Flip the dough over and round it against the side of the bowl, then cover and let it rest for another 20 to 30 minutes.

Repeat the stretch and fold process again and let it rest for an additional 30 minutes.

Divide the dough into two equal pieces, flatten them slightly, and shape them into balls. Seal the bottom and place each ball into a container.

Let one dough ball rest at room temperature for 1.5 to 2 hours or refrigerate for 24 hours for better flavor.

Prepare the Italian sausage by mixing 448 g ground pork, 8 g minced garlic, 4 g fennel seed, 3 g ground fennel, 2 g ground anise, 2 g garlic powder, 1 g black pepper, 0.5 g crushed red pepper, and 0.5 g dried oregano in a bowl.

Cover the sausage mixture and refrigerate it with the dough balls.

Prepare the sauce by mixing 780 g crushed tomatoes, 14 g olive oil, 9 g minced garlic, and 4.5 g salt in a deli container and refrigerate it to let the flavors marinate.

2 to 3 hours before baking, take the dough out of the fridge and let it sit on the counter to rise.

Preheat the oven for 60 seconds and then shut it off to create a warm environment for the dough to rise faster, if needed.

Crumple a 16-inch piece of parchment paper and lay it flat on the counter, then sprinkle cornmeal on top.

Flip the dough out onto the counter, adding cornmeal to the bottom as well.

Press the dough out with your fingertips until it's about 8 to 10 inches wide, then use a rolling pin to roll it out to 10 to 12 inches.

Stretch the dough further by holding it up to the light and gently pulling it outward.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens