High-protein chicken and cheese pizza

Name: High-protein chicken and cheese pizza
Total time: 1500 s
Yield: 6 to 8 slices
Cuisine: American
Ingredients: 120 g vital wheat gluten (for the dough); 120 g lupin flour; 240 g lukewarm water; 6 g instant yeast; 1 tsp maple syrup; 6 g fine salt; 1 tbsp olive oil; 400 g crushed peeled tomatoes (for the topping); 1 tsp dried oregano, plus more for the top; 200 g chicken breast, cut into small dice; salt, pepper, and paprika, to season the chicken; 150 g low-fat mozzarella, grated or torn

Studio Shoki @studioshoki

Taiwan

One whole pizza with 223 g of protein and no protein powder. It started as a focaccia. The dough came out too wet to hold, so I rolled it thin for pizza instead, and it turned out better than the plan. The crust is vital wheat gluten and lupin flour, both high in protein.

Studio Shoki @studioshoki

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Ingredients

25 mins

6 to 8 slices

120 gvital wheat gluten (for the dough)
120 glupin flour
240 glukewarm water
6 ginstant yeast
1 tspmaple syrup
6 gfine salt
1 tbspolive oil
400 gcrushed peeled tomatoes (for the topping)
1 tspdried oregano, plus more for the top
200 gchicken breast, cut into small dice
salt, pepper, and paprika, to season the chicken
150 glow-fat mozzarella, grated or torn

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Steps

25 mins

1

Stir the yeast and maple syrup into the lukewarm water. Leave it five to ten minutes, until it foams.
2

Whisk the gluten, lupin flour, and salt in a large bowl. Add the olive oil and the foamy water, and mix with a wet hand until no dry flour is left. The dough is wet, elastic, and a little slack.
3

Cover and rest 30 minutes. Then do five rounds of stretch and fold with a wet hand, resting 10 to 15 minutes between each. It smooths and tightens with every round.
4

Cover tightly and refrigerate for two days. The slow ferment builds flavor.
5

On bake day, heat the oven as hot as it goes, ideally 250 C / 480 F. Toss the diced chicken with salt, pepper, and a pinch of paprika, then air-fry at 200 C / 400 F for 10 to 12 minutes, shaking once, until golden. No oil.
6

Tip the cold dough onto a floured surface and roll it thin, about 30 cm, onto parchment. Par-bake the bare base five to six minutes until just set, so it stays crisp under the sauce.
7

Spread the crushed tomatoes over the base, leaving a small border, and scatter the oregano. Add the chicken, then lay the mozzarella over the top.
8

Bake 10 to 15 minutes, until the cheese is blistered and golden and the base is crisp at the edge. Add a little more oregano or some fresh basil, and cut into six or eight.

Tips

Rolled thin, the gluten-strong dough bakes crisp enough to hold everything on top. Short on time? The base still bakes well after just the five folds and a one to two hour rest. Best fresh and hot; reheat in a hot oven or air fryer to crisp the base back up.

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