This is a disgrace to all homemade pizza, but we’re going to make it good.
INGREDIENTS:
Dough:
800g 00 tipo flour
16g fine sea salt
515 ml water
5g instant yeast
BBQ Sauce:
3/4 cup (127g) brown sugar
3/4 cup (168g) ketchup
1/4 teaspoon (under 1g) onion powder
1 tablespoon (9g) smoked paprika
1 tablespoon (12g) Cholula hot sauce
1 tablespoon (24g) molasses
1 tablespoon (15g) Worcestershire sauce
1/4 cup (60ml) white vinegar
1/4 cup (60ml) water
2 teaspoons (6g) black pepper, fresh ground
Salt to taste
Crème Fraiche Ranch:
1/2 cup (75g) crème Fraiche
1/2 cup (105g) Mayo
1/4 teaspoon (under 1g) onion powder
1 tablespoon (2g) fresh chopped dill
1 tablespoon (2g) chives
3 cloves garlic, grated
Salt & Pepper to taste
1/3 cup (79ml) buttermilk
Garlic Sage Butter:
1/2 cup (112g) salted butter
3 cloves garlic, finely chopped
4 sage leaves whole
BBQ Chicken Bacon Assembly & Crust:
4 chicken thighs, boneless & skinless, cooked & sliced
1lb (454g) very thick-sliced bacon, cooked
2 cups (162g) grated Monterey Jack Cheese
2 cups (162g) grated smoked Gouda
1/2 cup (40g) grated Parmigiano Reggiano
BBQ sauce for spreading
1 sweet onion, sliced & washed
INSTRUCTIONS:
Dough:
In a large bowl, combine flour and sea salt. In a separate container, combine yeast in water (95); pour that into your flour mixture once dissolved.
Mix your water and flour to get a rough dough, then knead that by hand in the bowl until you get a smooth and extensible dough. Next, shape your dough into a ball and place it in a greased bowl. Cover with plastic, rise at room temperature for two hours, and then put in the fridge overnight.
Punch your dough down and separate it into six even pieces (around 235g-240g), then roll those pieces into balls and place them in a proofing box or a baking sheet. Generously coat them with flour, spaced evenly apart, and cover with a lid (or an inverted baking sheet) and proof for 3-4 hours at room temperature.
Get a piece of dough, generously flour the surface and your dough, then using your fist, punch down it down, leaving a ¼” border all around the pizza.
Then grab the dough, drib it over your fist, allowing gravity to pull it down, and shimmy the dough around and around as to stretch it evenly until you get a 12 to 14-inch piece of dough. Once done, make sure the underside gets adequately floured.
BBQ Sauce:
In a medium saucepan, combine all ingredients except for salt and pepper.
Whisk your sauce, bring it to a boil over medium-high; reduce for 1-2 minutes, cut the heat, and season to taste with salt and add black pepper.
Pass it through a fine-mesh strainer to get it smooth.
Crème Fraiche Ranch:
In a medium-size bowl, combine all the ingredients until thoroughly combined.
Garlic Sage Butter:
Melt butter in a small saucepan over medium heat. Remove from the stove, then add garlic and sage leaves; stir and let it sit for 5 minutes.
BBQ Chicken Bacon Assembly & Crust:
Pre-heat your pizza oven to 400 - 700F. Or place a pizza stone or a baking steel and pre-heat to the max temperature for 45 minutes before baking.
Season your chicken thighs with your preferred seasoning (I used cajun seasoning, salt, and pepper is fine). Then, grill your chicken in a grill pan (you can use a gas grill or a yakitori), flip them constantly, and cook until it reaches an internal temperature of 165F.
Slice your chicken into 1/3 “ pieces, and place them aside. Combine your cheeses in a medium-size bowl.
Assembly.- Sauce your pizza with bbq sauce (2 to 3 tbsp per pizza), spread evenly, and generously add cheese, followed by your bacon, then your chicken, and drizzle some bbq sauce.
Add some onion, drizzle some extra virgin olive oil, and place in the oven. If you use a pizza oven, bake the pizza for 24 seconds, turn it 180 degrees, and bake for 25 seconds. In a regular oven, it would take around 4 to 7 minutes.
As soon as it comes out of the oven, brush it slightly with garlic and sage butter all around the crust and fold it in half.
