Owen's Famous Pizza Dough — Carbalose v1

Name: Owen's Famous Pizza Dough — Carbalose v1
Yield: One 10–12" pie
Ingredients: Dry:; 23 g all-purpose flour; 23 g carbalose flour; 30 g vital wheat gluten (~2½ Tbsp heaped); 1 tsp instant yeast (~3 g); ½ tsp fine salt; 1 tsp allulose (for browning); Wet:; 64 g warm water (105–110°F, start here — up to 70 g if crumbly); 12 g olive oil (~2½ tsp); 1 tsp sugar (~4 g, mostly fermented); No Longer Optional:; ½ tsp vinegar or lemon juice; ¼ tsp garlic powder; ½ tsp 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 ~26 g net carbs for the whole pie (~6.5 g per quarter slice) using a 50/50 AP flour + carbalose blend. Tested and confirmed delicious.

Serves One 10–12" pie

Ingredients

Dry:
23 g all-purpose flour
23 g carbalose flour
30 g vital wheat gluten (~2½ Tbsp heaped)
1 tsp instant yeast (~3 g)
½ tsp fine salt
1 tsp allulose (for browning)
Wet:
64 g warm water (105–110°F, start here — up to 70 g if crumbly)
12 g olive oil (~2½ tsp)
1 tsp sugar (~4 g, mostly fermented)
No Longer Optional:
½ tsp vinegar or lemon juice
¼ tsp garlic powder
½ tsp 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 + sugar + olive oil + vinegar.
Whisk dry ingredients: AP flour + carbalose + vital wheat gluten + yeast + salt + allulose + garlic powder + 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. Note: carbalose keeps absorbing water for 1–2 min after it feels right — pause partway through and reassess before adding more. Too dry/crumbly after that pause? Add ½ 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.
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 ~⅛ inch thin). Dock all over with a fork. Brush rim lightly with oil.
Parbake bare: slide parchment onto the preheated surface. Bake 2 minutes until surface is set and the bottom just starts to spot-brown.
Top light: thin sauce layer, low-moisture mozzarella, modest toppings. Plenty of oil under the toppings creates a moisture barrier that keeps sauce from soaking into the crust.
Final bake: slide back onto the hot surface for 9 minutes until cheese browns 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 ~26 g total (whole crust) — AP flour ~17 g + carbalose ~7 g + VWG ~2 g + residual sugar ~0–1 g. That’s ~6.5 g per quarter slice. # Crispness Boosters Preheat thoroughly and use the lowest rack for stronger bottom heat. Plenty of oil on the pan is key. After the final bake, slide the 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 64 g. Carbalose absorbs on a delay — wait a full minute before deciding it needs more water. # Cold Ferment Option Let the dough complete its 45–60 min room-temp rise, then punch down gently, cover tightly, and refrigerate up to 24 hours. Pull out 60–90 min before baking. # Double Batch Double all ingredients and mix as a single mass. Rise together, then split into two equal balls (~175 g each) after the bulk rise.

DinnerLow CarbPizza

Source: Owen's own recipe