Pampering Josh with a homemade Buffalo Chicken Pizza
Needless to say, he was delighted. I love creating my own pizza because I can make sure that every element is just the way we like it! From the cooked to a crisp crust, to the delectably spicy and savory buffalo sauce–that I made with the juices of the marinated, tender chicken breasts I baked and shredded for the topping, to the sweet-caramelized red onion and melted blue cheese crumbles.
It all starts with the crust! Here is the guideline (“recipe”) that I use:
(Yield: 3 large pizzas)
*Tip: tightly- wrapped dough stores well in the refrigerator for a day or two, you can also keep it in your freezer for up to three weeks.
- 4 cups all-purpose flour, plus extra for dusting and if your dough is sticky
- 1 1/2 cups warm-hot water
- One packet (.25 oz) active dry yeast
- Pinch of Kosher salt (about 1 tsp.)
- Olive oil, for drizzling
- Freshly ground pepper (because Josh loves it!)
- In one small bowl: dissolve the yeast into the warm-hot water. In a large bowl: whisk together the flour and salt.
- Add the yeast mixture into the flour mixture. Knead the mixture with your clean hands, until a ball forms. *If it’s too dry- add a little water (about a tablespoon at a time), *if it’s too sticky- add a little flour (about 1/2 tablespoon at a time). Drizzle in a little olive oil. Cover your pizza dough with plastic wrap and store in a warm place. Allow your dough to double in size. *This is a very important step! Once it is ready (about an hour), cut into three equal size pieces.
- Heat your oven to 400 degrees Fahrenheit. Extend your dough onto a large pizza pan (I use the perforated ones) Make tiny breathing holes using a fork, and season with freshly ground pepper and a drizzle of olive oil. Cook your pizza crust for approximately 20 minutes, until golden brown.
- Add your toppings and change the oven to broil to create a delicious layer of hot, crispy, melted goodness!