Ingredients
1 cup warm water (about 100°F)
2.3 teaspoons active dry yeast
1 teaspoon honey or sugar
2.5 cups bread flour
1.5 teaspoons fine sea salt
2 tablespoons extra virgin olive oil, plus more for the bowl
1 pound boneless, skinless chicken thighs
1 pinch kosher salt and black pepper, for seasoning chicken
1 cup BBQ sauce, divided (plus extra for drizzling)
8 ounces low-moisture mozzarella, shredded
4 ounces smoked gouda, shredded
0.5 red onion, thinly sliced
2 tablespoons semolina, for dusting the peel
Instructions
- Bloom the yeast: In a large bowl, stir together 1 cup warm water (about 100°F), 2.3 teaspoons active dry yeast, and 1 teaspoon honey or sugar. Let sit until foamy, about 5–8 minutes
08:00
- Make the dough: Add 2.5 cups bread flour, 1.5 teaspoons fine sea salt, and 2 tablespoons extra virgin olive oil, plus more for the bowl, to the yeast mixture. Mix until a shaggy dough forms, then knead by hand or with a stand mixer for 6–8 minutes
08:00
until smooth and elastic.
- First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.
- Cook the chicken: While the dough rises, season 1 pound boneless, skinless chicken thighs with 1 pinch kosher salt and black pepper. Grill or pan-sear over medium-high heat until cooked through (165°F internal), about 6–14 minutes
14:00 per side. Let rest 5 minutes, then shred or dice.
- Sauce the chicken: Toss the shredded chicken with about half of the 1 cup BBQ sauce, divided (plus extra for drizzling), saving the rest for the pizza base and drizzling.
- Preheat: Get your wood-fired oven roaring hot (700–900°F) or preheat a home oven with a pizza stone/steel to its highest setting (usually 500–550°F) for at least 45 minutes
45:00
- Divide and shape the dough: Punch down the dough and divide into 2 equal balls for a wood-fired oven, or leave whole for one large pizza in a home oven. Let rest, covered, for 15 minutes
15:00. Then stretch each into a 10–12 inch round on a peel dusted with 2 tablespoons semolina or cornmeal.
- Top the pizza: Spread a thin layer of the remaining 1 cup BBQ sauce, divided (plus extra for drizzling) as the base sauce. Scatter 8 ounces low-moisture mozzarella, shredded, and 4 ounces smoked Gouda, shredded evenly, then top with the BBQ chicken and thinly sliced red onion.
- Bake: Wood-fired oven: slide onto the oven floor and bake 60–1m 30s (01:30), turning frequently, until the crust is charred in spots and the cheese is bubbling. Home oven: bake on the preheated stone for 7–9 minutes until golden and bubbling.
- Finish and serve: Remove from the oven, garnish with a little extra BBQ sauce, and scatter with 2 tablespoons fresh grated Parmigiano Reggiano. Slice and serve immediately.
