Ingredients
Buffalo Chicken Recipe
s
1 ½ cups shredded whole milk low moisture mozzerella
s
1 cup shredded part skim low moisture mozzarella
s
1 cup shredded fontina
B
Bleu cheese crumbles (optional)
G
8 - 12 oz Grilled chicken
B
Buffalo sauce
R
Ranch dressing
G
Green onions for garnish
b
butter
o
olive oil
16 Inch Bar Pie
F
For the Dough
b
180 g bread flour
w
108 g water (60%)
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4 g salt (2.2%)
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3.6 g sugar (2%)
o
5.4 g olive oil (3%)
i
0.55 g instant dry yeast (0.3%)
Directions
Buffalo Chicken Recipe
1
For the DOUGH
1
Reference "Bar Pie Recipe" in the subrecipe
2
For the PIZZA
1
Lightly oil or butter the pan. Or use both.
b
butter
o
olive oil
2
Stretch the dough to about 12 inches. Then place into the pan.
3
Press out the dough evenly all the way to the edges. Focus primarily on the edges and avoid too thin of spots in the middle.
4
Poke holes with a fork or use a docking tool. This prevents the dough from bubbling.
5
Spread the whole milk mozz and fontina evenly on the pizza. Pinches of blue cheese (optional). Then spread the part skim mozz along the edges.
s
1 ½ cups shredded whole milk low moisture mozzerella
s
1 cup shredded part skim low moisture mozzarella
s
1 cup shredded fontina
B
Bleu cheese crumbles (optional)
6
Cube the grilled chicken and toss in a bowl with about 1/2 cup of buffalo sauce. Then place on the pizza.
G
8 - 12 oz Grilled chicken
B
Buffalo sauce
7
Toss into the oven and bake at 500 degrees for 8-10 minutes.
8
Remove from the oven and remove the pizza from the pan. Then bake direct on the steel for another 1-2 minutes.
9
Remove from the oven and let cool on a rack for 1-2 minutes.
10
I like to add the Ranch and Buffalo sauce squeeze bottles, but you do not have to. Drizzle whatever design you'd like
R
Ranch dressing
B
Buffalo sauce
11
Garnish with chopped green onions, and enjoy!
G
Green onions for garnish
16 Inch Bar Pie
1
Add all dry ingredients to a large bowl and mix with a spatula or wooden spoon.
2
Add oil and cold water to manage the dough temperature throughout the process. Higher temperature doughs during mixing can overproof faster. I recommend water around 60 degrees.
3
Mix with your spoon or spatula until there is no more dry bits remaining then dump on a clean countertop.
4
Knead the dough for 5-7 minutes. Scrape off your hands along the way. If it way too sticky, let it rest (covered) for 15-20 minutes.
5
After kneading, cover in a lightly oiled bowl for 30 minutes
6
After 30 minutes, perform a series of four stretch and folds. Do this by pulling up sone side of the dough and pulling it over to the oopposite side. Rotate 90 degrees and repeat three more times.
7
Rest, covered for another 30 minutes.
8
After 30 minutes, see if the dough passes the "window pane test" (in the video).
9
Once you pass the window pane test, cover in the fridge for 2-3 days.
10
The day you're making pizza, pull the dough out of the fridge 3-4 hours ahead of time.
11
Lightly oil or butter the pan. Or use both.
12
Stretch the dough to about 12 inches. Then place into the pan.
13
Press out the dough evenly all the way to the edges. Focus primarily on the edges and avoid too thin of spots in the middle.
14
Poke holes with a fork or use a docking tool. This prevents the dough from bubbling.
15
Now it's time to make your pizza!
