Higher-protein pinsa-style pizza with soy flour in the dough

Variation: 50% wheat, 40% soy, 10% rice flour gives the highest protein, a denser crumb and a noticeable soy taste. All-soy dough does not rise or develop gluten and is not recommended.

Mix the dough ingredients, rest, then knead in the bowl.

Transfer to containers and ferment 24 hours in the fridge.

Shape into balls and dust with rice flour.

Top with a raw sauce of San Marzano tomatoes, salt and black pepper; about 90 g fresh mozzarella in chunks; half a link of chicken Italian sausage; oregano and red pepper flakes.

Bake; finish with basil once out of the oven.