Vital wheat gluten and bread flour- pizza
1 cup Bread Flour
2 TSP Vital Wheat Gluten
1 TSP Salt
1 TSP Honey
1 TSP Active Dry Yeast
I used enough water to keep the dough somewhat sticky. Small bits of dough would stick to the kneading surface, but would lift off when pressed against the rest of the dough.
The dough was very gently removed from a container after rising and placed ontop of parchment paper and stretched. The dough was easy to stretch, but very sticky. No additional flour was used to coat the dough. The dough was about a quarter of an inch thick inside the edges. A very light coating of tomato sauce was spread over the dough, with about 1/3 of a 16-oz. package of mozzarella cheese spread out on top.
It took about 7-8 minutes to cook the pizza on a baking stone that was heated for an hour.
The pizza was quite tasty and the bottom had a delicate crispiness to it.