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I love pizza. However, I have never been able to recreate pizzeria style pizzas. Then I stumbled upon High Gluten Flour. I know what you are thinking, Rex is bucking the trend of gluten free. It is true, gluten can be your friend. Especially when you are making pizza dough. I am not talking about bread flour, I am talking about super flour with a gluten content of 12% or more. I picked up this super flour at Restaurant Depot. You can buy similar stuff online at Amazon and other retailers.
I used to think that my old dough was good, but this new dough is amazing. The only real difference was the flour. High gluten flour allows you to have perfect dough that forms into perfect pizzas without ripping or tearing. Plus, it gives you the most amazing bite ever. I love this stuff. Dana actually said that we are no longer allowed to order pizza. Now that is quite the endorsement from the former New Yorker!
The recipe is simple. Basic ingredients, but with the higher gluten content you get 100 times better pizza.
I then made a simple blender pizza sauce and it was on.
Ultimate Pizza Dough
You can make this recipe by hand, but it is easier with a stand mixer with a dough hook.
Add all of the pizza ingredients minus the olive oil to the bowl of a stand mixer. Mix on low speed until ingredients come together.
Add the olive oil and continue mixing for a few seconds longer.
Once the dough starts to form a ball, turn the mixer to medium and knead the dough for a full 15 minutes.
Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for at least 24 hours and up to 5 days.
I then baked the pizzas using the kettle pizza attachment for my Weber charcoal kettle. You can cook them in the oven at 425 for 15-20 minutes or until the edges and cheese are browned.
The kettle pizza allows you to make coal/wood fired pizzas on you basic Weber kettle. Quite possibly one of the best attachments for Weber out there.
I would totally recommend one, as it makes one of the best pizzas out there.  I have been using the kettle pizza for a year now and I have totally got the pizza making process down. The only modification that I have made is adding a charcoal basket full of coal and wood to the pizza stone level of the kettle pizza.
This adds more heat to the pizza level allowing the cheese to cook as fast as the crust. With this one modification I have perfected my pizzas and can cook a pizza every 3-4 minutes.
Check out this thing in action. http://www.kettlepizza.com
- 3½ cups 16 ounces high-gluten flour 454g
- 9 ounces warm water 255g
- 1 tablespoon classico olive oil 14g
- 1 teaspoon instant yeast 4g instant/ 9g cake yeast
- 1 teaspoon honey 7g
- ¾ teaspoon salt 5g
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You can make this recipe by hand, but it is easier with a stand mixer with a dough hook.
-
Add all of the pizza ingredients minus the olive oil to the bowl of a stand mixer. Mix on low speed until ingredients come together.
-
Add the olive oil and continue mixing for a few seconds longer.
-
Once the dough starts to form a ball, turn the mixer to medium and knead the dough for a full 15 minutes.
-
Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for at least 24 hours and up to 5 days.
-
I then baked the pizzas using the kettle pizza attachment for my Weber charcoal kettle. You can cook them in the oven at 425 for 15-20 minutes or until the edges and cheese are browned.
I’ll have to see if GFS has this super flour, I’m not on the gluten free bandwagon either.
You don't need to oil in the dough for a VPN pizza. Try this: 500g of high gluten flour (10 – 12%) , 300g of water, 10g of salt, and about 10 -12 g of dried yeast. Mix and let rest for 2 hours. Cut and shape into 200g balls and let rise again, and use between 2 – 6 hours of second rise. No oil required.
Great recipe, awesome bite and texture! Just wanted to mention that if having difficulty finding high gluten flower you can mix pure gluten with AP flour.
I have pure gluten to make seitan for my vegetarian wife. It’s easy to order on amazon and Bobs Red Mill also makes it though harder to find with the gluten free craze. I mix in 2oz of gluten to 14oz all purpose flour to follow recipe. Comes out amazing!
If I may interject my opinion: having worked in pizzarias for 7 years and thousands of batches of dough, I have some tweaks to suggest. We always bloomed the yeast before adding it to the flour. We would draw the water at 110*-115*, add the yeast and suger(honey in your case) and waiting a few minutes until the yeast starts to bloom.i could nit pick a few other things, but we do what works for us. And as to what Ramond above says not to add oil really confuses me. High gluten is sticky. Oil makes the dough handlable, adds to the flavor, and brown nicely. I hope this helps!
Followed the recipe as written, without blooming the yeast and it turned out incredibly delicious! Thank you for sharing this wonderful recipe. My husband wants me to make it every Saturday now.