I made this the other day and I thought I would just share the recipe.
I use a 14% high gluten flour and I cold ferment my dough for 3 days before I make my pie.
Flour (100%): 366.71 g | 12.94 oz | 0.81 lbs
Water (60%): 220.03 g | 7.76 oz | 0.49 lbs
IDY (.41%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Salt (.65%): 2.38 g | 0.08 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Oil (1.84%): 6.75 g | 0.24 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
Total (162.9%): 597.37 g | 21.07 oz | 1.32 lbs | TF = 0.1048
Sauce:
1/2 Cup homemade Hidden Valley Buttermilk Ranch
1 Clove Garlic, minced
Toppings:
1 Cup cubed chicken (I buy a roasted chicken from the store and chop it into small cubes and refrigerate, it's a great way to add chicken to a pizza)
1/4 Cup crumbled bacon
1/2 Cup purple onion, diced
10 Canned artichokes, cut in half
1 tomato, diced
Mozzarella and grated Parmesan Cheeses
Bake at 550F on a pizza stone
