Added wheat gluten


Anyone have experience with adding wheat gluten to their pizza dough recipe? I use mostly Caputo 00 flour but recently read a recipe that uses added wheat gluten with the Caputo. I am interested in hearing people's thoughts before I purchase some and try it myself.

Gregory McCarty
posted over 2 years ago

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Vital wheat gluten is used to add extra strength to some flours by adding extra protein.

Start out with a small amount, 2-3% of the total weight of flour, and see how the dough handles and performs after mixing. If you feel it needs more VWG, each additional 1% increases the total protein content by approx. 0.5%, give or take a few.

Hope that helps.

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Mike K.
posted over 2 years ago


I've used it and I'm not a big fan. To me, bread flours do the trick just fine. I tried it to achieve a chewier crust on the pizza. What I ended up with was a dough that was too elastic. Maybe it was overworked, maybe I used too much but when I stretched it out to 13", it sprung back to 10" almost instantly. Try mikes formula though, you may have good results. I'm a believer in trying anything once or twice. nothing ventured...nothing gained right?

Patrick R.
posted over 2 years ago


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