Ingredients
Pizza Recipe
D
Diced chicken cutlets
P
Pizza Sauce
s
1 ½ cups shredded low moisture whole milk mozzarella
g
¼ cup grated pecorino romano
o
4 slices of provolone cheese
o
½ ball of fresh mozzarella
o
olive oil drizzle
b
basil
p
parmigiana reggiano
Chicken Cutlets
c
1 chicken breast
b
1 cup bread crumbs
s
1 tsp salt
p
1 tsp pepper
p
¼ cup parmigiana or pecorino Romano
o
1 tsp oregeno
e
2 eggs
f
1 ½ cup flour
o
¼ cup olive oil
Pizza Sauce
F
For the Basic Sauce
c
1 can crushed tomatoes
s
1 tsp salt
F
For the Herby Variation
s
1 tsp salt
b
2 basil leaves
o
½ tsp oregano
o
1 tsp olive oil
24+ Hour Room Temperature Pizza Dough
b
350 g bread flour
a
150 g all purpose flour
s
13 g salt
i
0.3 - 0.6 g instant dry yeast
c
310 g cold water
o
10 g olive oil
s
10 g sugar
C
Crushed Ice
Directions
Pizza Recipe
1
Preheat your oven to 500-550 degrees on the convection setting for an hour.
2
Make your chicken cutlets while the oven preheats or ahead of time. See attached sub-recipe.
3
Stretch your dough to 14-16 inches. I used my 24 hour dough recipe for the dough in the video with several variations you can find on the attached sub-recipe. Or use whatever dough recipe you'd like!
4
Evenly spread the shredded mozzarella and provolone cheese.
s
1 ½ cups shredded low moisture whole milk mozzarella
o
4 slices of provolone cheese
5
Next, lay down your diced chicken cutlets.
D
Diced chicken cutlets
6
Then chunks of fresh mozzarella.
o
½ ball of fresh mozzarella
7
Apply healthy spoonfuls of your pizza sauce. I recommend the herby sauce which I have attached in the sub-recipes.
P
Pizza Sauce
8
Sprinkle Pecorino on top.
g
¼ cup grated pecorino romano
9
Optional olive oil around the crust for a darker color.
o
olive oil drizzle
10
Then into the oven for 8 minutes.
11
Let the pizza cool on a cooling rack for two minutes then cut into 8 slices.
12
Finish with fresh parmigina and basil. Enjoy!
p
parmigiana reggiano
b
basil
Chicken Cutlets
1
Heat olive oil in a sauce pan on medium heat. If the pan starts smoking, reduce the heat.
o
¼ cup olive oil
2
Thinly slice your chicken breast in half. Cover with plastic wrap and use your mallet to get them as thin as possible. Then salt and pepper both sides.
c
1 chicken breast
s
1 tsp salt
p
1 tsp pepper
3
Prepare you breading station. Flour in the first bowl.
f
1 ½ cup flour
4
Whisk two eggs in the second bowl.
e
2 eggs
5
In the third bowl, add your bread crumbs, Parm or Pecorino, and oregano. mix well.
b
1 cup bread crumbs
p
¼ cup parmigiana or pecorino Romano
o
1 tsp oregeno
6
First, put the chicken in the flour bowl. make sure every inch is coated and shake off excess.
7
Next is the egg bowl. Coat both sides and make sure to shake off excess.
8
Last, into the bread crumb mixture. Press the bread crumbs in as much as possible.
9
Then place into the sauce pan until both sides are golden brown. 3-5 minutes each side.
10
Rest for 5 minutes on a cooling rack, then slice up for your pizza.
Pizza Sauce
1
For the Basic Sauce
1
Combine 1 can of crushed tomatoes with 1 teaspoon of salt. My go-to is Bianco DiNapoli
2
For the Herby Variation
1
Add 1 teaspoon of salt, 2 basil leaves, 1/2 teaspoon of oregano, and 1 teaspoon of olive oil to the basic sauce.
2
Lightly pulse with a blender or immersion blender. Do not overdo the blending.
3
Serve immediately or store in the fridge for up to 2-3 days.
24+ Hour Room Temperature Pizza Dough
1
Weigh out all your ingredients first. A microscale is helpful for anything under 15g to keep the recipe precise.
b
350 g bread flour
a
150 g all purpose flour
i
0.3 - 0.6 g instant dry yeast
s
10 g sugar
s
13 g salt
2
Yeast amounts change with the outdoor weather. If the temperature is below 80°F, go with 0.6g. On hotter days (above 80°F), use 0.3g.
i
0.3 - 0.6 g instant dry yeast
3
Add all of your dry ingredients in a bowl and mix.
i
0.3 - 0.6 g instant dry yeast
s
13 g salt
a
150 g all purpose flour
b
350 g bread flour
s
10 g sugar
4
Add wet ingredients and mix until all dry bits are incorporated.
c
310 g cold water
o
10 g olive oil
5
Dump on a clean countertop and begin kneading for 5-7 minutes. If it's way too sticky, rest (covered) for 15-20 minutes and try again.
6
If using a mixer, add crushed ice to keep the water super cold.
C
Crushed Ice
7
After kneading/mixing, lightly oil a container, place the dough inside, and cover. Let it rest on the counter for 30 minutes.
8
After 30 minutes, perform 4 stretch and folds by wetting your hands and folding the dough over itself in every direction 4 times.
9
Cover for another 30 minutes and repeat until it passes the window pane test (example in video).
10
After passing the window pane test, cover the dough in a container with enough room to double in size.
11
Leave on the counter at room temperature for 18-20 hours.
12
345 hours before making pizza, ball the dough.
13
ENJOY!
