I figured I'd do a few cracker style for a friend's SuperBowl party and wanted to do a practice one this week.
Here are the toppings I'm considering:
BBQ chicken: Chicken, BBQ sauce, smoked gouda, cilantro, red onion
Steakhouse: Grilled steak, blue cheese, sliced garlic, monterey jack, arugula, balsamic reduction, parmesan
The Goat: Grilled chicken, olive oil, sliced garlic, oregano, cherry tomatoes, goat cheese, fresh basil, mozzarella , sundried tomato, balsamic reduction
Bianca: Ricotta, mozzarella, parmesan, applewood bacon, sautéed baby spinach, roasted Garlic
Diavola: Spicy tomato sauce, oregano, mozzarella, spicy salami, basil
So I tried a BBQ Chicken this week with a 45% hydration dough. Just for kicks, I used 15% whole wheat flour, the rest bread flour.
It turned out pretty good but I should've used a higher temp to get more coloring on the bottom. I felt like 10 mins at 450F wasn't enough.
I did another at 550 and 8 mins seemed to do the trick!