Barbecue chicken pizza
J. Kenji López-Alt · ♥ 3.4K likes · 174.6K views · 12 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g all-purpose flour
- 330 g warm water
- 5 g yeast
- 15 g salt
- 1 % dough enhancer
Dissolve the yeast in the warm water, add with the salt and dough enhancer to the all-purpose flour (66% hydration, 1% yeast, 3% salt) for a same-day dough; for an overnight or multi-day dough add the yeast straight to the flour with cold water.
Stretch the dough and assemble on the peel, working fast to avoid sticking.
Assembling on the peel
- mozzarella cheese
Top with full-fat low-moisture mozzarella and shredded barbecued chicken, not too much.
Choosing the mozzarella
- leftover barbecued chicken
- homemade barbecue sauce
Drizzle on the barbecue sauce rather than spreading it.
- corn
- serrano chilies
- guanciale
Add a vegetable such as fresh corn, and guanciale on top so it crisps.
Corn, chilies and guanciale
Give the assembled pizza one final stretch; the toppings' weight keeps it from springing back.