Buffalo Chicken Pizza Dough

Buffalo Chicken Pizza captures everything you crave in a comfort food pie tender bites of chicken tossed in fiery buffalo sauce with creamy mozzarella melting into every bite all layered on a pizza crust that bakes up crisp at the edges and chewy beneath. This homemade version wins hearts on game day and has turned even my spice shy friends into fans after just one slice.

The first time I served this for a crowd during playoff season it disappeared faster than anything else on the table There is something about buffalo chicken flavors on pizza that instantly makes everyone smile and ask for seconds

Ingredients

• Pizza dough full proofed: An airy chewy crust is essential Use fresh dough that has doubled in size for best results
• Chicken breast: Cut into thin bite sized strips for juicy fast cook time Opt for organic if possible for best flavor
• Fresh mozzarella: Especially pearls melts smoothly and makes for spots of creamy goodness Go for whole milk mozzarella for the richest taste
• Buffalo sauce: Classic tangy spicy flavor Choose a sauce you love since it will headline this pizza
• Red onion: Thinly sliced gives crunch and a touch of sharpness Look for onions that feel heavy without dry patches
• Fresh jalapeno: Thinly sliced adds heat and brightness Pick firm shiny peppers for the best kick
• Flour for dusting: Helps prevent sticking during shaping and transferring Use unbleached all purpose for best results
• Honey for drizzling: At the finish A thin stream of good local honey rounds out the spice and ties everything together
• Ranch or blue cheese dressing: Serve on the side for cooling creamy contrast Buy quality chilled dressing or make your own if you have time

Instructions

Proof the Dough:

Let cold dough sit in a greased bowl covered with plastic wrap or foil at room temperature for three to four hours until soft and doubled in size This slow rise guarantees a pillowy crust and helps flavor develop The dough should not feel cold when touched

Preheat and Prepare the Oven:

Set your oven as hot as it goes ideally between five hundred and five fifty degrees fahrenheit Put your pizza steel or pizza stone in the oven and let it preheat for at least an hour on a high rack about eight inches from the top burner This gets the stone blazing hot for instant crust rise

Cook the Chicken:

Heat a small amount of oil in a skillet over medium heat Add the chicken strips and cook until all sides are golden and the meat is just cooked through usually about four to five minutes Remove from heat and toss with a few tablespoons of buffalo sauce to coat without drowning them This layer keeps the chicken juicy and flavorful on the pizza

Shape the Pizza Dough:

Dust your work surface with flour Carefully turn the proofed dough out onto the flour and shape with your hands into a twelve inch circle Work from the center out pushing gently with your fingertips to keep the center thin and the crust edge a bit thicker Avoid using a rolling pin for the most airy texture

Prepare the Peel and Assemble:

Sprinkle a small handful of flour over your pizza peel to prevent sticking Transfer the shaped dough onto the peel Spoon on the remaining buffalo sauce and spread evenly leaving about a one inch border for the crust Scatter the cooked buffalo chicken across the sauce Top with fresh mozzarella pearls spacing evenly Add thin slices of red onion and jalapeno for crunch and heat

Bake and Broil:

Slide the topped pizza onto your preheated stone or steel Bake for five to six minutes or until both cheese and crust are mostly set but not totally done Switch your oven to broil on high and let the pizza cook for two to three minutes more or until the top develops light char and deep golden edges This finish gives you true pizzeria bubbles

Finish and Serve:

Use a peel or wide spatula to slide your pizza onto a cutting board Drizzle lightly with honey for a hint of sweetness over the spicy topping Let the pizza rest for a minute or two to set the cheese then cut into slices and serve with ranch or blue cheese dressing on the side

My favorite thing is the way honey melts into the bubbling cheese There is a real wow moment when you pull this pizza from the oven with the broiled top bubbling and the aroma of buffalo sauce fills the kitchen. My kids always debate whether ranch or blue cheese is the best side but both make the meal even more special.

Storage Tips

Leftover slices can be individually wrapped and stored in the fridge for up to three days. Reheat on a hot pan or in the oven for the best texture. If freezing wrap tightly in foil and place in a freezer bag Use within a month for best quality.

Ingredient Substitutions

Swap cooked rotisserie chicken for homemade if you are short on time. You can use shredded cheddar or Monterey Jack in place of mozzarella for a sharper flavor. For less heat try poblano or bell peppers instead of jalapeno.

Serving Suggestions

Buffalo chicken pizza stands up to just about any side. Crisp celery sticks and carrot slices offer a cooling crunch. Serve with a big salad or more dipping sauces for a fun pizza night spread.

Cultural Context

Buffalo chicken flavor comes straight from classic Buffalo wings popularized in New York. Putting this combo on pizza is a uniquely American invention now found on pizza shop menus all over the country. It celebrates big flavor and communal eating perfect for a gathering.

Seasonal Adaptations

Top with fresh cherry tomatoes and chopped green onions for a summer spin Mix in a spoonful of herbed yogurt sauce after baking to balance the spice In the fall add roasted butternut squash cubes or a sprinkle of dried sage for warmth

Success Stories

Friends who claim they do not like spicy food ended up loving this pizza after one taste The combination of creamy mozzarella cools down the heat just enough to reel them in. I once brought this to a potluck and left with an empty pizza stone and requests for the recipe.

Freezer Meal Conversion

Prepare the pizza up to the assembly step then wrap and freeze before baking. When ready to enjoy bake straight from frozen adding a few extra minutes in the oven and finish under the broiler for a restaurant worthy result at home.

This pizza brings a game day spirit any night of the week and will convert even the spice shy into buffalo chicken pizza fans. Try it once and it might just become your house favorite.

Recipe FAQs

→ How do I get an airy pizza crust?

Allow the dough to come completely to room temperature and rise until doubled. This resting time ensures a light, airy crust when baked.

→ What cheese pairs best with buffalo chicken?

Fresh mozzarella melts beautifully with buffalo chicken. You can also try blue cheese for a more robust flavor.

→ Can I use store-bought pizza dough?

Yes, store-bought dough works well. Let it proof at room temperature to achieve optimal texture before baking.

→ How spicy is this pizza?

The heat comes from buffalo sauce and jalapenos. Adjust the amount of both to control the spiciness to your preference.

→ What is the best way to cook the pizza?

For a crisp crust, use a pizza stone or steel preheated at a high temperature. Broil briefly for a slightly charred finish.

→ Should I serve with dip?

Ranch or blue cheese dressing on the side complements the buffalo flavors and cools the heat. Serve as desired.