I was up at my girlfriend's cabin this weekend with a bunch of friends so we had a pizza night. I made the dough by hand up there, which it had been a long time since I'd done. There was no scale and no dough hook for the kitchenaid there so I don't have such great ingredients list. I made three batches of dough, two identical and one with the addition of egg white powder.
The basic dough recipe was:
4 c. KAAP
1 round tsp. table salt
2 tbsp olive oil
2 tsp. sugar
1 5/8 c. water
The third dough had an addition of 1 tbsp egg white powder, plus a little extra water to hydrate.
I had the thought to use the egg whites in the dough to try to mimic Galleria Umberto in the North End in Boston, which has great pizza and this amazing unique crust I haven't had on other sicilian style pies. It's very light, airy and incredibly tender. It reminded me in a way of angel food cake which is egg white heavy.
The dough with the egg white was noticeably softer than the other pies.