BBQ Chicken Pizza
RECIPE
(makes 4 pizzas)
DOUGH
▪400g or 1 3/4c warm water (86F/30C)
▪6g or 2tsp instant yeast
▪20g or 2Tbsp sugar
▪20g or 1 1/2Tbsp olive oil
▪680g or 5 3/4c ap flour OR bread flour (you’re looking for at least 11.7% protein if using all purpose)
▪16g 1 Tbsp salt
Mix ingredients in a stand mixer with the dough hook on medium speed for about 3 minutes or until the dough has formed into a mass of dough. At this point, flip out onto a work surface and knead by hand for 4-5 more minutes (see video @1:35 for method).
When the dough is no longer sticky and you can pull a piece without it shearing or tearing, it’s ready to shape into a round round. Round as shown in video @1:53, place in a bowl, cover, and allow to sit at room temperature for 1 hour.
After the hour, the dough should have risen by 30-50%. At this point, cut the dough into 4 equal (275g) pieces. Degas each piece with your fingertips then shape them into balls as shown @2:15.
Moved the shaped dough balls onto a lightly oiled sheet tray (or into containers with lids. I use these), wrap tightly and refrigerate for 8 hours to several days.
Before you’re ready to make pizza, remove the dough balls from fridge and allow them to come to room temperature before just before shaping.
Shape the dough as shown invideo @9:12 then load onto pizza peel before adding sauce and toppings.
CHICKEN
▪2 8oz/225g chicken breast filets
▪10g or 2tsp salt
▪2g or 1tsp black pepper
▪3g or 1/2tsp garlic powder
▪10g or 1Tbsp olive oil
▪10g or 1Tbsp brown sugar
▪3g or 1/2tsp liquid smoke
Place chicken breasts into a freezer bag and use a heavy bottomed pot or mallet to pound into an even thickness. Add salt, pepper, garlic powder, olive oil, brown sugar, and liquid smoke to the bag. Rub ingredients onto chicken to combine and coat, then marinate in the fridge for 30-40 minutes.
For best results, grill chicken over high heat for 4-5min, flip to side 2 and cook for additional 30 seconds. Cooking in a hot oven or in saute pan will also work.
When done, the internal temperature of the chicken should read 150F/65C.
Once rested, dice chicken into bitesize squares.
BBQ SAUCE
▪400g or 1.5c ketchup
▪75g 1/3c worcestershire
▪60g or 1/4c apple cider vinegar
▪40g or 2 1/2Tbsp hot sauce
▪5g or 1 1/2tsp garlic powder
▪5g or 2tsp onion powder
▪2g or 1tsp black pepper
▪5g or 2tsp chili powder (sub smoked paprika)
▪150g or 1/2c molasses
▪150g or 2/3c brown sugar
▪200g or 3/4c pineapple juice
Add ingredients to a sauce pot and bring to a boil then lower the heat to medium low to reduce sauce by about half (should take about 20 min). Be sure it’s thick!
TOPPINGS
▪Smoked gruyere, shredded (sub with gouda)
▪Full fat aged mozzarella, shredded
▪10-12 slices thick cut bacon, rendered and cut into large squares
▪Sliced red onion
▪Chopped cilantro
▪Grilled chicken (recipe above)
▪BBQ Sauce (recipe above)
TO BUILD THE PIZZA
Again, before you’re ready to make pizza, remove the dough balls from fridge and allow them to come to room temperature before just before shaping.
Shape the dough as shown invideo @9:12 then load onto pizza peel before adding sauce and toppings.
Start with a few spoonfuls of the bbq sauce to create a thin layer
Next add shredded mozzarella and gruyere
12 or so slices of red onion
12-20 pieces of rendered bacon
12-20 pieces of diced grilled chicken.
Stretch pizza dough to 12”/30cm then load into 550F/285C oven onto preheated pizza stone/steel to baked for 5-7 min.
Rotate halfway through cooking if needed.
Top with additional bbq sauce and chopped cilantro.
