- Add yeast to the bowl of a stand mixer fitted with a dough hook.
- Allow yeast to bloom - about 5 minutes
If the yeast doesn't bloom, check the temperature of your water and try again.
- Add salt, flour and vital wheat gluten to the bowl
- Turn mixer on low speed
- Add 2 tablespoons of olive oil
- Increase speed of mixer to medium
- Mix until dough no longer sticks to the sides of the bowl
- Cover bowl and allow to rise in a warm place until doubled in size - about 1 hour
I use a dough proofer set to 82°F for about 45 minutes.
- Place dough on well-floured surface and punch down to remove air
- cut dough in half
- using your fist, push dough into the shape you want
Each half will make about a 14" circle suitable for pizza