Author Topic: All set to bake butter chicken pizza  (Read 274 times)

0 Members and 1 Guest are viewing this topic.

Offline okdonald12

  • Registered User
  • Posts: 3
  • Age: 29
  • Location: Canada
  • I Love Pizza!
All set to bake butter chicken pizza
« on: August 30, 2016, 02:03:19 AM »
This is my very first attempt making pizza - Butter Chicken Pizza  :drool:
I've always loved eating butter chicken pizza which I ought to buy from the feast menu of Fresh Slice Pizza pizzeria n Vancouver. And now I'm all set to bake the butter chicken pizza as all the pizzeria does  ;) Let's start with the crust first. Anyone have some great dough recipes for thin crust?
Feisty, stubborn, sarcastic, outspoken, very, very blunt - Hmm, are these my good points or bad? Who knows! Who cares! It's still gonna be me!

Offline Ovenray

  • Registered User
  • Posts: 369
Re: All set to bake butter chicken pizza
« Reply #1 on: August 30, 2016, 02:26:45 AM »
You can use the search engine to get you closer to your goal, for example "butter chicken pizza" and a list of its ingredients was mentioned in this 2014 thread but "butter chicken" was also mentioned in this thread

« Last Edit: August 30, 2016, 02:31:06 AM by Ovenray »
I'm grateful for all things learned.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25448
  • Location: Texas
  • Always learning
Re: All set to bake butter chicken pizza
« Reply #2 on: August 30, 2016, 10:17:25 AM »
This is my very first attempt making pizza - Butter Chicken Pizza  :drool:
I've always loved eating butter chicken pizza which I ought to buy from the feast menu of Fresh Slice Pizza pizzeria n Vancouver. And now I'm all set to bake the butter chicken pizza as all the pizzeria does  ;) Let's start with the crust first. Anyone have some great dough recipes for thin crust?
Veronica,

The Feast pizzas in the photos you referenced look to me to be more like American style pizzas than a classic NY style pizza with a small rim. If I am correct on that, you might take a look at a Papa John's clone pizza with a chicken-based topping at Reply 30 at:

http://www.pizzamaking.com/forum/index.php?topic=6758.msg59762#msg59762

The pizza in Reply 30 is one in which the dough is fermented at room temperature. But any one of the formulations I posted in the thread at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58195#msg58195 can be used with a chicken-based topping. The formulation that is one of the most popular in that thread is a two-day formulation set forth at Reply 20 at:

http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217

Since you are in Canada, the best flour to use is a high protein bread flour. For some possibilities, you might check out the links to the Five Roses and Robin Hood flours at:

http://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012

Peter