Stop cooking everyday. Cook once instead.

Ingredients

• 420 g All-Purpose Flour (sifted)
• 105 g Vital Wheat Gluten (adds protein and structure)
• 6 g Salt (fine sea salt)
• 7 g Instant Yeast (active dry or instant)
• 340 g Warm Water (about 110°F/43°C)
• 26 g Olive Oil (divided: 10 g for sauce, 16 g for sheet pan)
• 800 g Crushed Tomatoes (canned, no added salt)
• 6 g Garlic (minced (about 2 cloves))
• 1 g Dried Oregano (crushed)
• 15 g Granulated Sugar (balances acidity)
• 1 g MSG (optional flavor enhancer)
• 224 g Fat‑Free Mozzarella (shredded)
• 310 g Part‑Skim Mozzarella (shredded, part‑skin)
• 200 g Turkey Pepperoni (sliced)
• 16 g Olive Oil (for sheet pan) (brush entire pan, including sides)

Instructions

1. Combine Dry Ingredients

   Place the large bowl on the scale, add 420 g all‑purpose flour, 105 g vital wheat gluten, 6 g salt, and 7 g instant yeast. Whisk together until evenly distributed.

   Time: PT2M

2. Add Warm Water

   Pour 340 g warm water (about 110°F/43°C) into the bowl. Stir with the spoon until the mixture becomes shaggy and difficult to stir.

   Time: PT2M

3. Knead the Dough

   Wet your hand, then squeeze and press the dough in the bowl until no dry flour remains and the dough pulls away from the sides. This should take about 4 minutes.

   Time: PT4M

4. First Rise (Proof)

   Cover the bowl with a clean towel. Place the bowl in a warm spot (pre‑heat the oven to 450°F for 1 minute then turn it off) and let the dough rise 30–45 minutes until it looks puffy.

   Time: PT38M

5. Prepare the Tomato Sauce

   In a separate container, combine 75 % of the 800 g crushed tomatoes, 10 g olive oil, 5 g salt, 6 g minced garlic, 1 g dried oregano, 15 g granulated sugar, and 1 g MSG. Mix well, then add the remaining tomatoes and stir again. Refrigerate while the dough rises.

   Time: PT5M

6. Shred the Cheeses

   Shred 224 g fat‑free mozzarella and 310 g part‑skim mozzarella. Place each in separate plastic bags and refrigerate until needed.

   Time: PT5M

7. Stretch‑and‑Fold

   With a wet hand, scoop the dough from the bowl, stretch it upward, fold it over itself, and rotate the bowl a quarter turn. Repeat until the dough has been stretched and folded 4–5 times.

   Time: PT5M

8. Second Proof

   Cover the bowl again and let the dough rest in a warm place for 1 hour 45 minutes (or 1.5–2 hours). The dough should double in size and become airy.

   Time: PT1H45M

9. Oil the Sheet Pan

   Drizzle 16 g olive oil onto the sheet pan and spread it evenly across the surface and up the sides with a brush or paper towel.

   Time: PT2M

10. Shape the Dough on the Pan

    Turn the dough out onto the pan, letting it hang briefly to form a rectangle. Using fingertips, gently press the dough outward until it covers about 50‑60 % of the pan. Cover and let rest 15‑20 minutes to relax.

    Time: PT20M

11. Final Stretch to Edges

    After the short rest, stretch the dough to the edges of the pan. If it resists, let it rest another 10‑15 minutes and try again. Push out any air pockets that form.

    Time: PT5M

12. Add Toppings

    Spread 450 g of the chilled tomato sauce, leaving a 1‑inch border. Distribute 200 g turkey pepperoni evenly, then layer 224 g fat‑free mozzarella followed by 310 g part‑skim mozzarella.

    Time: PT5M

13. Bake the Pizza

    Place the sheet pan on the bottom rack of a preheated 450°F oven. Bake 18‑22 minutes until the cheese is golden and the crust is crisp.

    Time: PT20M

    Temperature: 450°F

14. Cool and Slice

    Remove the pan, let the pizza rest 5 minutes, then cut into eight equal slices.

    Time: PT5M

15. Store and Reheat

    Place each slice in an airtight container or zip‑bag. Refrigerate up to 4 days. To reheat, pop a slice in a preheated 325°F air fryer for 3‑4 minutes.

    Time: PT2M

    Temperature: 325°F

Nutrition Facts

Calories

498

Protein

38g

Carbohydrates

48g

Fat

16g

Fiber

2g