High-Protein Pizza Dough – Gains & Great Taste

Who says pizza can't be a fitness food? This high-protein dough blends bread flour with unflavored whey protein isolate and Greek yogurt to deliver a seriously impressive 18 grams of protein per serving. The Greek yogurt adds moisture and a subtle tang that mimics long-fermented dough. The result is a crust that's firm, slightly chewy, and incredibly satisfying—without sacrificing the pizza experience.

🧂 Ingredients

👨‍🍳 Step-by-Step Instructions

1. Mix yeast with warm water. Let stand 5 minutes.
2. In a large bowl, combine bread flour, whey protein, and salt.
3. Add Greek yogurt, yeast mixture, and olive oil. Mix until combined.
4. Knead for 10 minutes—the dough will be slightly stiffer than regular dough due to the protein.
5. Cover and let rise at room temperature for 90 minutes until 1.5x original size (slower than regular dough).
6. Divide into 2 portions (~420g each). Shape into balls and rest 20 minutes.
7. Stretch gently to a 28–30cm round. The dough is less extensible—be patient.
8. Top and bake at 240°C for 12–15 minutes on a preheated stone.

💡 Pro Tips & Troubleshooting

• 💡 Use unflavored, unsweetened whey protein isolate—not concentrate. WPI mixes cleaner and doesn't make the dough gummy.
• ⚠️ Protein dough rises slower—don't be tempted to add more yeast.
• 💡 Chill the dough overnight for even better flavor and texture.
• 💡 This dough pairs perfectly with high-protein toppings: chicken, tuna, cottage cheese.
• ⚠️ Don't overbake—the protein browns faster than regular flour.
• 💡 Track your macros? Each quarter of this pizza base has 18g protein, 35g carbs, 4g fat.

📊 Nutrition (per 100g dough)