Barbecue chicken pizza
Brian Lagerstrom · ♥ 10.6K likes · 328K views · 12 min video
Read about cutlet (paillard) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 g warm water
- 6 g instant yeast
- 20 g sugar
- 20 g olive oil
- 680 g strong all purpose flour
- 16 g salt
Combine the warm water, instant yeast, sugar, olive oil, flour and salt in a stand mixer and mix on medium with the dough hook about three minutes, until it comes together into a cohesive mass.
Mixing the hand-tossed pizza dough
Finish by hand on a cutting board, kneading four to five minutes by pushing the palm through with alternating hands, until it is strong, not sticky, and passes a tug test.
Round the dough, cover in a medium bowl and rise one hour, until it has grown by about 30 to 50 percent.
Cut into four equal pieces of about 275 grams, degas aggressively, fold two sides in, turn 90 degrees and fold again, then round into balls with light to medium tension.
- 2 whole chicken breast filets
Put the balls on a lightly oiled sheet tray, wrap with plastic and cold ferment in the fridge overnight, or preferably longer - three days here.
Put the chicken filets in a freezer bag and pound thin with a heavy bottom pot into cutlets of uniform thickness.
Pounding the chicken into cutlets
- 10 g salt
- 2 g black pepper
- 3 g garlic powder
- 10 g olive oil
- 10 g brown sugar
- 3 g liquid smoke
Marinate or dry brine the cutlets with the salt, black pepper, garlic powder, olive oil, brown sugar and liquid smoke, rub them up in the bag and refrigerate 30 to 40 minutes.
- 400 g ketchup
- 75 g worch
- 60 g cider vinegar
- 40 g hot sauce
- 5 g garlic powder
- 5 g onion powder
- 2 g black pepper
- 5 g chili powder
- 150 g molasses
- 150 g brown sugar
- 200 g pineapple juice
Barbecue sauce: combine the ketchup, worch, cider vinegar, hot sauce, garlic powder, onion powder, black pepper, chili powder, molasses, brown sugar and pineapple juice in a pot.
Bring to a hard simmer, drop to medium low and reduce by about half, about 20 minutes, until dark, sticky and thick.
- smoked Gruyere
- full fat aged mozzarella
Grill the chicken hard on one side over a very well heated grill four to five minutes, then flip and kiss the back side about 30 seconds; internal temperature about 150F.
- 10–12 slices thick cut bacon
Lay the bacon on a wire rack on a sheet tray and render in a 350F oven 20 to 30 minutes, until well rendered with a little browning, then cut into large squares.
Bring a dough ball to room temperature, flour it and flatten it with the flat of the hand without degassing, then push it out with the pads of the fingers leaving about half an inch of edge.
Stretching the dough
At about six inches across, switch to pinning the dough with one hand just inside the crust and stretching and rotating with the other, out to about 10 inches.
- semolina
Dust a loading peel with semolina and lay the dough on it.
- 1½–2 cup cheese
- 12 slices red onion
- 12–20 pieces grilled chicken
Dress with a big squiggle of barbecue sauce, a big handful of mozzarella, an equal amount of the smoked cheese, sliced red onion, the rendered bacon and the diced grilled chicken.
Stretch the underside of the pizza at the bottom, middle and top out to 12 inches, then shimmy the peel.
Bake at 550F on a pizza steel or stone five to seven minutes, rotating at three to four minutes.
- cilantro
Finish with eight to ten more squiggles of barbecue sauce and a generous couple of pinches of chopped cilantro.