Ingredients:
175g Flour
7g Vital Wheat Gluten
2 tsp dry active yeast
3/4 cup warm water
Directions:
Add the yeast to a bowl with the warm water and let sit for 15 minutes to activate. You should see bubbles and a foamy layer on top after the 15 minutes.
Combine all of the ingredients in the bowl of a stand mixer or a medium mixing bowl along with the yeast and water mixture. Mix and knead the dough — using the dough hook on the mixer, or by hand — until it's smooth and bouncy, about 5 minutes with a machine or 7 to 10 minutes by hand.
Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes.
After 60 mins, split the dough into two and lightly form into two dough balls. Make into a pizza or store in fridge for a day or two.
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Link to Youtube video where we make this recipe: https://youtu.be/JQ6PFOiOFZw
