Monday, May 6, 2013
creamy bbq chicken pizza + jim lahey's no-knead pizza dough
I think, this week, let's talk about pizza! Yes?
I've been on a pizza-making kick lately, and can't wait to tell you guys about it. I've been obsessed with finding the perfect pizza dough recipe for a while now (I have seriously never used the same recipe twice), and the three I'm going to share with y'all this week are all to die for. Crispy, chewy, air-bubbly... just perfect.
Let's start out with this one. I think I was the last person on Earth to try this recipe, but don't be like me! This is as simple as it gets (no knead!), and it's the best pizza dough I've ever made. It's incredible!!!
Although you can (and should) top this pizza with anything and everything, I decided to try out Bev's Creamy BBQ Chicken Pizza because... well, do I really need to explain?!
Real talk: this pizza dough will change your life.
Jim Lahey's No-Knead Pizza Dough (adapted from Girl Versus Dough and Handle the Heat)
makes four 10 to 12-inch pizzas
A quick word about what sounds like the longest rising time ever: the recipe calls for at least an 18 hour rise time, but I'm a terrible planner and very impatient when it comes to pizza. I made my dough in the morning and let it rise all day, about 12 hours, and it turned out perfectly. This dough is forgiving and compassionate to my scatterbrained ways. That being said, the longer you let it rise, the more developed the flavor will be.
3 3/4 cups AP flour
1/4 teaspoon active dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water
In a medium bowl, whisk together flour, yeast and salt. Add water gradually and stir with a spoon until combined and a dough forms (you may have to use your hands to bring it all together... but you don't need to knead!). With floured hands, bring to dough together in a ball. Transfer the dough to a clean, large bowl and cover it with plastic wrap or a tea towel. Set dough in a draft-free place until dough is doubled (or more than doubled) in size, 12-18 hours.
When dough has risen, punch it down and transfer it to a lightly floured work surface. Divide dough into 4 equal pieces. Take one portion of the dough and gather 4 corners to the center to create 4 folds. Turn seam side down and form into a ball. Repeat with remaining portions of dough. Allow to rest, uncovered, for an hour. When dough is fully rested, it's ready to shape and top as you like! See below for what I did...
*If you'd like to make this dough ahead of time, that's great! Dough will stay good for 3 days in the refrigerator, well-wrapped in plastic wrap. When you're ready to use it, allow it to come to room temperature for 2-3 hours before using. Dough will also keep in the freezer for 1 month. Defrost the dough overnight in the fridge, then allow to sit at room temperature as you would with the refrigerated dough before shaping.
Creamy BBQ Chicken Pizza (toppings adapted from Bev Cooks)
makes 2 12-inch pizzas
1 lb. cooked chicken breasts, chopped into bite-size pieces (I used rotisserie chicken)
1/4 cup heavy cream
1/2 cup BBQ sauce, plus 2 tablespoons
1 medium red onion, thinly sliced
1/4 cup pickled jalapenos
1 cup shredded mozzarella cheese
2 tablespoons chopped green onions, for garnish
Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.
Toss chicken with 2 tablespoons BBQ sauce and set aside.
In a small bowl, mix heavy cream and BBQ sauce together until completely combined and smooth.
On two pieces of lightly floured parchment paper, press out each pizza dough ball to 10-12 inches in diameter (one pizza on each piece of paper). Evenly spoon the creamy BBQ sauce over each crust, then top with chicken, red onions, jalapenos and cheese.
Carefully(!) remove the preheated pizza stone from the oven and slide one of the pizzas on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is browned and bubbly. Repeat with other pizza.
Allow to cool for 5-10 minutes before slicing. Garnish with green onions, and rejoice!
*Coming later this week: no-knead whole wheat pizza dough, and spicy garlic bread pizza dough. Yipeeeeee!!!