Fwego High Protein Pizza Dough

Fwego Dough Calculator

Scale a high protein pizza dough batch and pick the rise plan that fits your day.

Watch the Dough Tutorial

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Pizza size

10 inch

Rise method

Selected plan

Method

1–5 Day Cold Ferment

Water temp

Coldest tap water available

Dough Ball Info

Target dough weight

170g

Macros per dough ball

371

Cal

24g

Protein

65g

Carbs

2g

Fat

Macros include the flour used during stretching. I use King Arthur Keto Wheat Baking Flour (80 calories and 12g protein per 30g serving) plus a very small amount of semolina flour on the pizza peel.

Ingredients

Bread flour

85% of total flour

164g

82g per pizza

  • I use King Arthur Unbleached Bread Flour.

Vital wheat gluten

15% of total flour

30g

15g per pizza

  • I use Anthony’s Premium Vital Wheat Gluten.

Water

70% of total flour

136g

68g per pizza

Salt

3% of total flour

6g

3g per pizza

Instant Yeast

0.25% of total flour

0.48g

0.24g per pizza

Diastatic malt powder

0.7% of total flour

1.34g

0.67g per pizza

  • Diastatic malt powder helps with browning and crust development. It is recommended, but if you don’t have it, you can leave it out and continue normally.

Sweetener

2% of total flour

4g

2g per pizza

  • I use erythritol.

Instructions

  1. 1Combine all dry ingredients and whisk to combine.
  2. 2Slowly pour in the coldest water your tap provides over 10–15 seconds while mixing.
  3. 3Mix using one method: stand mixer with dough hook attachment on slowest speed for about 5 minutes; by hand in bowl for about 5–7 minutes; food processor for about 1–2 minutes.
  4. 4Do not overmix. Mix only until the dough comes together and becomes smooth.
  5. 5Allow the dough to rise at room temperature for 1–1.5 hours, as close to 70°F as possible.
  6. 6Choose one of the following methods.
  7. 7Option A: Divide the dough evenly based on the number of pizzas selected. Shape each portion into a smooth dough ball and firmly pinch the seam on the bottom closed. Place dough balls into airtight containers. Refrigerate for 1–5 days. Remove dough balls from the refrigerator at least 4 hours before use and hold as close to 70°F as possible.
  8. 8Option B: Gently push the air out of the dough. Place the dough into an airtight container as a bulk ferment. Refrigerate for 1–5 days. At least 5 hours before use, divide and ball the dough. Allow dough balls to proof at room temperature.
  9. 9Stretch to your selected size and bake in a fully preheated oven as hot as it goes. Most home ovens reach 500–550°F. Use a baking steel for best results.

Notes

  • Dough performs best after roughly 30+ hours.
  • Around 72 hours is my personal sweet spot.
  • Dough can be pushed past 5 days.
  • If dough becomes very airy it may work better as thin crust pizza.
  • If the dough is still tight after proofing, give it more time before stretching.
  • Lightly spraying inside of lid with water can help maintain hydration.
  • Keep dough airtight so it does not dry out.