Buffalo Chicken Pizza Dough (Print Version)
Spicy chicken, mozzarella, and onion top a chewy crust for a flavorful, satisfying meal.
# Ingredients:
→ Dough and Base
01 -
18 to 20 ounces pizza dough, fully proofed
02 -
1/3 cup all-purpose flour, for dusting and shaping
→ Toppings
03 -
8 ounces boneless, skinless chicken breast, cut into thin bite-sized strips
04 -
6 ounces fresh mozzarella pearls
05 -
1/2 cup buffalo sauce, divided
06 -
1/2 medium red onion, thinly sliced
07 -
Fresh jalapeno slices
08 -
Honey, for drizzling
→ For Serving
09 -
Ranch or blue cheese dressing on the side
# Steps:
01 -
Remove pizza dough from the refrigerator and transfer it to a greased bowl. Cover with plastic wrap or aluminum foil and allow it to rest at room temperature for 3 to 4 hours, or until no longer cool to the touch and nearly doubled in volume.
02 -
Preheat oven to 500–550°F. Place a pizza steel or stone on a rack positioned about 8 inches from the top broiler. Allow to preheat for 1 hour.
03 -
Heat a small amount of oil in a saucepan over medium heat. Add chicken strips and sauté until fully cooked through and golden. Remove from heat and toss with 2 to 3 tablespoons buffalo sauce until lightly coated. Set aside.
04 -
Turn the proofed dough out onto a floured surface. Shape and stretch with your hands to a 12-inch round, aiming for a 1/4-inch thickness in the center. Leave the edge slightly thicker. Avoid using a rolling pin to preserve airiness.
05 -
Spread a small handful of flour evenly over a pizza peel to prevent sticking.
06 -
Transfer shaped dough onto the floured peel. Evenly spread remaining buffalo sauce over the base, leaving a 1-inch border. Layer with cooked chicken, mozzarella, red onion, and fresh jalapeno slices.
07 -
Slide the pizza onto the preheated steel or stone. Bake for 5 to 6 minutes until the crust is just set and toppings begin to melt.
08 -
Switch oven to high broil. Broil for 2 to 3 minutes until the top is bubbly and the crust shows slight charring.
09 -
Remove pizza from the oven and drizzle lightly with honey. Let rest briefly, then slice and serve with ranch or blue cheese dressing on the side.
# Notes:
01 -
Allowing dough to reach room temperature ensures a lighter, more airy crust and easier shaping. Hand-stretching prevents loss of gas bubbles for optimal texture.