Homemade Pizza Dough: BBQ Chicken Pizza

One of my Christmas presents from my mom was a "baking supply box" with spices, yeast, natural honey and vanilla, and high end baking utensils. I decided to put some of these to use and make a homemade pizza dough. This dough can be made slightly sweet or traditional by adding or omiting the honey. I prefer the sweet (especially with this recipe).

I have never been a big fan of pork (sausage and pepporoni), but my husband LOVES these and other meats on his pizza. I prefer the veggies. One way we compromise is to make this BBQ Chicken Pizza. I only put the veggies on my half. :)

Pizza Dough At Home
(Adapted from: Baking Illustrated)
Makes enough for 2 large pizzas.
If you want to make pizza dough in the morning and let it rise on the counter all day, use the 1/2 teaspoon and let the covered dough rise at cool room temperature (until doubled in size, about 8 hours. You can prolong the rising time even further by refrigerating the covered dough for up to 16 hours and then letting it rise on the counter until doubled in size, which will take 6 to 8 hours.
If you prefer to use the dough right away, increase the yeast to 1 full envelope (2 ¼ teaspoons). Letting the dough rise, double in size in 1 ½ to 2 hours.

1/2 cup warm water
1/3 envelope (about ½ teaspoon) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt
1 tablespoon honey
Olive oil or nonstick cooking spray for oiling the bowl
1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.
2. Combine the salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic 7 to 8 minutes, using as little dusting flour as possible while kneading. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, 3. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size (8 hours if using 1/3 envelope of yeast or 1 1/2 to 2 hours for full envelope). Press the dough to deflate it.





8:00am Homemade Pizza Dough before rising (doubled in size after 8 hours)




BBQ Chicken Pizza
1 recipe Pizza Dough (see above)
1 large garlic clove, minced or pressed through a garlic press
2 tablespoons extra-virgin olive oil, plus more for brushing on the stretched dough
1 pound boneless chicken breast, diced
Salt and ground black pepper
1 teaspoon Italian seasoning (mix of basil, oregano, parsley)
Choice of veggies: Onion, Pepper, Mushrooms, etc. (about 1 cup chopped)
1 1/4 cups BBQ sauce
Cornmeal for dusting the pizza peel
1 1/4 cups BBQ sauce
4 ounces mozerella cheese, shredded (about 1 cups)
2 tablespoons grated Parmesan cheese

Prepare the dough as directed in the Pizza Dough recipe. Place a pizza stone on a rack in oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

2. While preparing the dough, heat the garlic and oil in a large skillet set over medium-high heat. When the garlic begins to sizzle, add the diced chicken and sauté until golden brown about 7-8 minutes. And salt and pepper to taste. Transfer chicken to a bowl and add 1/4 cup favorite BBQ sauce and Italian seasoning. Set BBQ chicken aside. In the same pan used for the chicken, add choice of veggies: onion, mushrooms, peppers, etc. Saute until tender, about 7 minutes.

3. Full recipe makes 4 individual pizzas. When cooking for two, place unused ball of dough in refrigerator or freezer for later use. Divide dough ball into two equal pieces. Working with one piece of dough at a time and keeping the others covered, shape the dough, then transfer it to a pizza peel that has been lightly dusted with cornmeal.
4. Lightly brush the dough round with olive oil. Spread 1/2 cup BBQ sauce over the dough round, leaving a ½-inch border uncovered. Scatter half of chicken and veggies evenly over the sauce. Top toppings with the mozerella cheese. Repeat for remaining dough ball.

5. Slide the dough onto the heated stone. Bake until the crust edges brown and the cheese is golden brown in spots, 10 to 12 minutes. Remove the pizza from the oven, sprinkle with 2 tablespoons Parmesan, cut into wedges, and serve immediately. Recipe makes enough for 2 individual pizzas.



7:00pm The finished product!