Get out the pizza stone, the rolling pin and the corn meal, it’s time to make Homemade BBQ Chicken Pizza! And don’t worry, I will walk you through it step by step.
(This post contains affiliate links through my association with Amazon.com)
THE DOUGH AND THE TOOLS:
Good pizza starts with an amazing dough. The dough recipe I am sharing today can be used the day you make it, or you can allow it to rise slowly in the refrigerator over a two day period. There are a few items that make pizza making a whole lot easier: a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)
The Dough Tutorial:
The key to a great pizza is the crust. If the crust isn’t amazing, it won’t matter what you put on it. So I make mine fresh using bread flour, yeast, water, honey and sea salt. Here is what the process looks like:
Mix a portion of the dough ingredients and allow to ‘rest’. This gives the yeast a chance to activate. Then combine with the rest of the ingredients and knead.
Allow dough to rise for 15 minutes and then cut the dough ball in half for two 9″ thin crust pizzas. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days.
WHY THE SLOW RISE?
If you let the dough rise in the fridge over two days the dough ferments and therefore has more flavor and more body. Slow rise or not…it’s up to you! When you (and the dough) are ready simply roll it out. The shape and edges do not have to be perfect, in fact I love a more rustic looking pizza!
After rolling, place on a pizza paddle coated with corn meal. Brush the dough with your favorite BBQ sauce, cheeses, herbs, vegetables and chicken. You can use rotisserie or leftover roasted chicken.
WHY CORN MEAL YOU ASK?
Good question! Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone. Placing a layer of corn meal on the paddle allows your pizza to slide onto the stone. If you forget this step you will be very sorry! Once dough is on paddle you just slide it off the paddle onto the stone with a little back and forth motion. When the pizza comes out it will have a thin crispy crust and a bubbly golden top!
THE RECIPE: THE ORGANIC KITCHEN HOMEMADE PIZZA DOUGH
Tips and what you will need: Allowing dough to rise slowly over two days is recommended but you can also do a ‘fast’ method. Just know that either way the dough needs to rise for an hour and 15 minutes at the least! There are a few things you need for really great pizza, a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)
- 1 ¾ cups bread flour separated
- 1 ¾ tsp instant dry yeast
- 2 tsp honey
- ¾ cup warm water
- 1 tsp salt
- 1 ½ T olive oil
- ¼ tsp garlic powder
- Corn meal for use on the pizza paddle
Measure out 1 ¾ cups flour.
Place ½ cup of the pre-measured flour into a separate large bowl.
Add water, yeast and honey to bowl.
Whisk and set aside for 5 minutes.
After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
Whisk until combined. Add remaining flour one half cup at a time and stir with a spoon or rubber spatula.
When dough is combined, use your hands to knead into a dough ball.
Turn out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
As soon as dough no longer sticks to hands or counter, stop adding flour.
Knead until dough is smooth and elastic.
Allow to sit for 15 minutes.
After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings.
Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling and topping dough.
The BBQ Chicken Pizza!
- Pizza Dough recipe above makes two pizzas
- 1 to 1 1/2 cups BBQ sauce we use Annie’s original organic
- 1 cup freshly shredded Parmesan Cheese
- 1 cup good quality grated Mozzarella cheese or fresh packed in water and sliced thinly
- 1 cup shredded rotisserie chicken
- 3 teaspoons chopped cilantro
- 1/4 small red onion thinly sliced
Place pizza stone on oven rack in the lowest position. Preheat oven to 450 degrees allowing stone to heat for at least 30 minutes before place pizza on stone.
On floured surface use rolling pin to roll out dough into a 9" circle (does not have to perfect!)
Spread a thin layer of corn meal on pizza paddle. Transfer dough onto paddle.
Remember you will be making two pizzas so use 1/2 the ingredients on each pizza.
Spread BBQ a thin layer of bbq sauce on dough.
Sprinkle with Parmesan cheese. Top with a layer of mozzarella and add chicken. Sprinkle with red onions and cilantro.
To transfer dough onto stone use a slight shaking back and forth motion with the paddle. The dough should slide right onto stone.
Bake on preheated pizza stone for about 9 minutes.
Slide paddle under pizza to remove from oven.
Allow to cool for one minute before slicing. Serve.
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