|Buffalo Wing Pizza|
I've tried many recipes for pizza dough over the years, even making thousands of pounds of it during my stint at the local pizza joint in my hometown many years ago but I've continued trying out different recipes looking for the perfect pizza crust. To me the perfect pizza crust is thin, crispy on the bottom and edge crust, with a bit if a chewy texture in the mouth. All of this can only be achieved in a very hot oven, baking the pizza directly on a hot pizza stone.
The real trick for a truly great thin pizza crust, I've discovered, is no fat or oil whatsoever in the dough. I've had recipes using butter or olive oil or combinations of both but to get the texture I really like the dough has got to go back to basics. For this recipe the dough only has 4 ingredients, identical to making authentic French bread; flour, yeast, sea salt and water.
So no, there are no wings on this pizza, that's not really practical, I don't think, so here I do use grilled chicken slices. The amazing sauce is key to this recipe. Here I've added a little balsamic vinegar and plenty of hot sauce to my standard roasted tomato jam. Fresh mozzarella makes this really great but I'm sure grated mozza would be good too.
Makes sufficient for 4 -6 individual pizzas
4 cups flour
1/2 tsp instant rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt
Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds.
Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Place one round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
Roasted Tomato Jam
6 large vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar
Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.
3 cups Roasted Tomato Jam
4 tbsp balsamic vinegar
6 tbsp hot sauce (Add more to taste. I do.)
Spread sauce over the pizza dough before adding:
sliced grilled chicken
fresh mozzarella slices
crumbled blue cheese
freshly grated parmesan cheese
cracked black pepper
Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes before slicing and serving.