Barbecue Chicken Pizza
Yield | 2 13 inch pizzas |
Prep time | 24 hours |
Source | America's Test Kitchen (Dough) |
Ingredients
For the Dough
- 3 cups (16 1/2 ounces) bread flour, plus more for work surface
- 2 tablespoons sugar
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/3 cup ice water (about 10 1/2 ounces)
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon table salt
For the Pizza
- 16oz cooked chicken, sliced
- 2 cups mozzarella cheese, shredded
- 1 Small red onion, sliced thin
- 1 cup barbecue sauce
- 1/4 cup cilantro, chopped
Directions
1. | |
In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes. | |
2. | |
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. |