Owen's Famous Pizza Dough

Name: Owen's Famous Pizza Dough
Yield: One 10-12" pie
Ingredients: Dry:; 46 g all-purpose flour (~1/3 cup + 1 Tbsp, leveled); 30 g vital wheat gluten (~2 1/2 Tbsp heaped); 1 teaspoon instant yeast (~3 g); 1/2 teaspoon fine salt; 1 teaspoon allulose (for browning); Wet:; 58-63 g warm water (105-110°F, start at 58 g — add only if needed); 12 g olive oil (~2 1/2 tsp); 1/2-1 teaspoon sugar (2-4 g, mostly fermented); Optional:; 1/2 teaspoon vinegar or lemon juice; 1/4 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; Toppings:; Thin layer pizza sauce (keep it dry); Low-moisture mozzarella; Toppings of choice (keep modest)

Tavern-thin yeasted crust — crisp bottom, foldable tip. Low-carb optimized at ~40g net carbs for the whole pie (10g per quarter slice). No oat fiber needed.

Serves One 10-12" pie

Ingredients

Dry:
46 g all-purpose flour (~1/3 cup + 1 Tbsp, leveled)
30 g vital wheat gluten (~2 1/2 Tbsp heaped)
1 teaspoon instant yeast (~3 g)
1/2 teaspoon fine salt
1 teaspoon allulose (for browning)
Wet:
58-63 g warm water (105-110°F, start at 58 g — add only if needed)
12 g olive oil (~2 1/2 tsp)
1/2-1 teaspoon sugar (2-4 g, mostly fermented)
Optional:
1/2 teaspoon vinegar or lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Toppings:
Thin layer pizza sauce (keep it dry)
Low-moisture mozzarella
Toppings of choice (keep modest)

Instructions

Place steel, stone, or inverted sheet pan in oven. Preheat to 500°F for 20-30 minutes.
Mix wet ingredients: warm water (start at 58 g) + sugar + olive oil. Add optional acid if using.
Whisk dry ingredients: flour + vital wheat gluten + yeast + salt + allulose (+ optional garlic powder and Italian seasoning) until uniform.
Add wet to dry and stir to a shaggy ball. Knead 3-4 minutes with oiled hands until smooth and springy. Too dry/crumbly? Add 1/2 tsp water at a time. Too sticky? Lightly oil hands — avoid extra flour.
Lightly oil a bowl, place dough inside, and cover. Rise 45-60 minutes to about 1.5× volume (doesn't need to double).
Turn dough out, form a ball, and rest 5-10 minutes so it rolls thin without springing back.
On lightly oiled parchment, press and roll dough to 11-12 inches (center should be about 1/8 inch thin). Dock all over with a fork. Brush rim lightly with oil.
Parbake bare: slide parchment onto the preheated surface. Bake 4-6 minutes until the surface is set and the bottom just starts to spot-brown.
Top light: thin sauce layer, low-moisture mozzarella, modest toppings. Water is the enemy of crisp.
Final bake: slide back onto the hot surface for 5-8 minutes until cheese is browned and rim has color. For extra top color, move to upper rack for the last 30-60 seconds.
Rest 2-3 minutes, slice, and check the fold.

Notes

**Net carbs (crust only):** ~39-40g total — flour 34g + VWG 4g + residual sugar 1-2g. That's 10g per quarter slice. **Crispness boosters:** Preheat thoroughly and use the lowest rack for stronger bottom heat. After final bake, slide pizza (no parchment) directly onto the oven rack for 30-45 seconds to dry the bottom. Don't overload sauce or toppings. **Water tip:** Start at 58g since there's no oat fiber absorbing moisture. Only add more if the dough is crumbly.

DinnerLow CarbPizza