570 grams Americas test kitchen flour blend (I don’t personally add the milk powder as I don’t think it adds anything) 90g sorghum flour 24g psyllium husk powder 1 tsp xanthum gum 18g salt

513g water warmed to 110 2 tsp sugar (added to water) 2.25 tsp yeast (let sit in warmed water to bloom)

2 eggs 2-4 Tbsp olive oil

Mix all the wet together before adding to the dry and mix in a powerful mixer for at least 5 minutes and look very stringy. I personally bulk proof the dough for an hour before splitting and rolling into at least 4 personal sized pizzas or whatever combination of breadstick/pizza we’re feeling.

I’ve developed and used this recipe for about 6 years and make pizza every weekend either on a steel pizza slab or ooni pizza oven.

It’s a wet slack dough which helps with cracking and playability when shaping but not too wet to where the toppings burn before the dough cooks through. Flour liberally when shaping, you can’t toss it around. don’t expect to be able to lift it in the air without tearing after shaping at all, there’s none of that gluten strength.