Buffalo Chicken Cast Iron Pan Pizza
Serves 1
Directions
- 1Knead the dough for a few minutes.
- 2Let the dough rest for 30 minutes for the first rise.
- 3Perform stretch and folds on the dough with wet hands.
- 4Stretch one side of the dough up and fold it over, doing this for all four sides.
- 5Let the dough rest for 30 minutes after each set of stretch and folds. Repeat this process two more times.
- 6Let the dough rise for an hour and a half for the long rise.
- 7Rub the cast iron pan with butter.
- 8Place the dough in the cast iron pan and spread it out.
- 9Let the dough proof for the final time in the cast iron pan for 90 minutes.
- 10Mix mayonnaise, sour cream, buttermilk, and ranch seasoning for the ranch dressing.
- 11Pour the ranch dressing into a squeeze bottle.
- 12Mix buffalo sauce with butter.
- 13Dice lightly seasoned and seared chicken thighs.
- 14Toss the chicken with the buffalo sauce.
- 15Drizzle olive oil on the dough in the cast iron pan.
- 16Par-bake the dough in the oven before topping it.
- 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 until golden brown and crispy.
- 20Remove the pizza from the cast iron pan onto a cooling rack.
- 21Drizzle buffalo sauce on the cooked pizza.
- 22Drizzle ranch dressing on the pizza.
- 23Add blue cheese crumbles on top.
- 24Garnish with chopped scallions.
- 25Slice the pizza and serve.
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
- 0.5 cup Mayonnaise
- 0.5 cup Sour Cream
- 0.5 cup Buttermilk
- to taste Ranch Seasoning
- Buffalo Sauce
- Chicken Thighs
- Whole milk low moisture mozzarella cheese
- Blue cheese
- Scallions
Equipment
Cast iron panWhiskSqueeze bottleKnife
Tips
- For Detroit-style crispy cheesy crust, load up the edges with cheese.