Gluten the protein complex in wheat that becomes tangled into sticky, stretchy dough when you knead flour with wateris crucial to a great crust. Bread flours need a large fraction of high-quality gluten to act as a binder. The more gluten in the flour, the more elastic the dough, and the firmer the baked crust will be. Kneading the dough liberates starches that are attached to the proteins and allows the gluten to form networks that make the dough strong and stretchy. When you let the dough rest, the networks relax.
All yeast-leavened doughsbut pizza dough in particularbenefit from higher levels of gluten. So we tried adding more gluten, in its purified form. We found that the addition of as little as 0.5% of vital wheat gluten (as in the recipe below) produces a dough that requires less kneading and yields just the right amount of chewiness when baked.
This dough is best when rolled thin and cooked quickly at a very high temperature. For best results, use our baking steel.
Adapted from Modernist Cuisine at Home