Buffalo Chicken Cast Iron Pan Pizza
Directions
- 1Knead the dough.
- 2Let the dough rest for 30 minutes for the first rise.
- 3Perform stretch and folds on the dough with wet hands. Stretch one side of the dough up and fold it over.
- 4Repeat the stretch and fold process for all four sides.
- 5Let it rest for 30 minutes, and repeat this process two more times.
- 6Let the dough rise for an hour and a half.
- 7Rub the cast iron pan with butter.
- 8Place the dough in the cast iron pan and stretch it out.
- 9Let it proof for the final time for 90 minutes.
- 10While the dough proofs, prepare the ranch by mixing mayo, sour cream, buttermilk, and ranch seasoning.
- 11Pour the ranch into a squeeze bottle.
- 12Mix buffalo sauce with butter in a pot.
- 13Dice lightly seasoned and seared chicken thighs.
- 14Toss the diced chicken in the buffalo sauce.
- 15Drizzle olive oil over the dough in the cast iron pan.
- 16Par-bake the dough in the oven at 450°F (232°C) for 10 minutes.
- 17Load up the edges of the par-baked crust with whole milk low moisture mozzarella cheese.
- 18Add the buffalo chicken mixture on top of the cheese.
- 19Bake the pizza for 18 minutes at 450°F (232°C).
- 20Remove the pizza from the cast iron pan using a metal spatula onto a cooling rack.
- 21Drizzle buffalo sauce and homemade ranch over the cooked pizza.
- 22Sprinkle blue cheese and green onions on top.
- 23Cut the pizza into slices.
Ingredients
- 300 g Bread Flour
- 6 g Salt
- 210 g Warm Water (100° F)
- 6 g Sugar
- 6 g Instant Yeast
- 10 g Olive Oil
- Butter
- Buffalo Sauce
- Chicken Thighs
- 0.5 cup Mayo
- 0.5 cup Sour Cream
- 0.5 cup Buttermilk
- to taste Ranch Seasoning
- Whole Milk Low Moisture Mozzarella
- Blue Cheese
- Green Onion
Equipment
Cast Iron PanWhiskSqueeze BottlePotKnifeCooling RackPizza Cutter
Tips
- For a Detroit-style crispy cheesy crust, load up the edges with cheese.
- The recipe is foolproof for beginners as long as you have a cast iron pan.