Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven.
Today tried adding pea protein (70g, but with less flour to achieve same level of sticky consistency) and it completed killed it rising in the oven.
Too much pea protein or some properties of pea protein specifically? Besides being pretty fibery it seems pea protein also binds water easily.