This pizza makes gaining muscle effortless

Ingredients

• 340 g All-Purpose Flour (sifted)
• 90 g Vital Wheat Gluten (high‑protein additive)
• 3 g Active Dry Yeast (about 1 tsp)
• 6 g Salt (kosher or table salt)
• 16 g Olive Oil (extra‑virgin, for crust crispness)
• 240 g Warm Water (about 110°F (43°C))
• 448 g Ground Pork (90/10 lean/fat) (fresh, for Italian‑style sausage)
• 8 g Minced Garlic (freshly minced)
• 4 g Fennel Seed (whole seeds)
• 3 g Ground Fennel (powdered)
• 2 g Ground Anise (powder)
• 2 g Garlic Powder (about ½ tsp)
• 1 g Black Pepper (ground)
• 0.5 g Crushed Red Pepper (pinch)
• 0.5 g Dried Oregano (pinch)
• 780 g Crushed Tomatoes (canned 6‑in‑1 style)
• 14 g Olive Oil (extra‑virgin, for sauce)
• 9 g Minced Garlic (fresh, for sauce)
• 4.5 g Salt (to taste, for sauce)
• 8 g Pecorino Romano (freshly grated)
• 8 g Parmesan (freshly grated)
• 239 g Italian Sausage (prepared from pork mixture) (cooked on pizza, made from seasoned pork above)
• 84 g Turkey Pepperoni (sliced)
• 112 g Fat‑Free Mozzarella (shredded)
• 182 g Part‑Skim Mozzarella (shredded)
• 1 g Dried Oregano (sprinkled on top)
• 10 g Cornmeal (for dusting dough and parchment)

Instructions

1. Mix dry ingredients

   Place the bowl on the scale, add 340 g all‑purpose flour, 90 g vital wheat gluten, 3 g active dry yeast, and 6 g salt. Whisk until evenly combined.

   Time: PT5M

2. Combine wet ingredients

   Add 16 g olive oil and 240 g warm water (≈110°F) to the dry mix. Stir with a spoon until the mixture looks shaggy.

   Time: PT5M

3. Hand knead dough

   Using wet hands, squeeze and press the dough, folding it over itself, until all flour is hydrated and the dough feels tacky but not sticky.

   Time: PT3M

4. First bulk fermentation

   Cover the bowl and let the dough rest for 30 minutes at room temperature.

   Time: PT30M

   Temperature: 70°F

5. Stretch & fold #1

   Wet a hand, lift the dough, stretch it up, fold it over itself, and rotate the bowl a quarter turn.

   Time: PT5M

6. Rest #1

   Cover and let the dough sit for another 30 minutes.

   Time: PT30M

   Temperature: 70°F

7. Stretch & fold #2

   Repeat the stretch‑and‑fold motion on all sides of the dough.

   Time: PT5M

8. Rest #2

   Cover and rest for 30 minutes.

   Time: PT30M

   Temperature: 70°F

9. Stretch & fold #3

   Perform a third stretch‑and‑fold cycle.

   Time: PT5M

10. Rest #3

    Cover and rest for 30 minutes.

    Time: PT30M

    Temperature: 70°F

11. Final bulk rest

    Give the dough one last 30‑minute rest before shaping.

    Time: PT30M

    Temperature: 70°F

12. Portion and chill dough

    Turn the dough out, divide into two equal balls, seal the bottoms, place each ball in a container, and refrigerate for 24 hours.

    Time: PT5M

13. Season ground pork (sausage)

    In a bowl combine 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. Mix thoroughly for 2‑3 minutes.

    Time: PT3M

14. Store sausage

    Cover the seasoned pork and place it in the fridge alongside the dough balls.

    Time: PT2M

15. Mix pizza sauce

    In a separate container combine 780 g crushed tomatoes, 14 g olive oil, 9 g minced garlic, and 4.5 g salt. Stir until smooth.

    Time: PT3M

16. Marinate sauce

    Cover the sauce and refrigerate for 2‑3 hours to let flavors meld.

    Time: PT2H

    Temperature: 40°F

17. Preheat oven & pizza steel

    Set oven to 500°F, place the pizza steel inside, heat for 1 minute, then turn the oven off. Keep the steel inside with the door closed to create a warm environment for the final dough rise.

    Time: PT1M

    Temperature: 500°F

18. Shape dough on parchment

    Lay a 16‑inch piece of parchment on the counter, dust with cornmeal. Flip the dough onto the parchment, dust the top with cornmeal, and press with fingertips to 8‑10 inches. Roll further with a rolling pin to 10‑12 inches, then stretch by hand to 14‑16 inches, aiming for about 15 inches.

    Time: PT15M

19. Add sauce and toppings

    Spread 176 g sauce from the center to the edges. Sprinkle 8 g Pecorino Romano and 8 g Parmesan. Evenly distribute the seasoned pork sausage (239 g) and fill gaps with 84 g turkey pepperoni. Layer 112 g fat‑free mozzarella, then 182 g part‑skim mozzarella, and finish with a pinch of dried oregano.

    Time: PT10M

20. Bake pizza

    Slide the parchment‑topped pizza onto the preheated pizza steel. Bake at 500°F for 8‑12 minutes, or until the cheese is golden and the crust is crisp.

    Time: PT10M

    Temperature: 500°F

21. Initial cooling

    Transfer the pizza to a raised wire rack and let it rest for 2‑3 minutes.

    Time: PT3M

22. Recrisp crust

    Place the pizza back onto the hot pizza steel for an additional 2‑3 minutes with the oven door slightly cracked to restore crunch.

    Time: PT3M

    Temperature: 500°F

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

50 g

Fat

22 g

Fiber

4 g