Barbecue Chicken Pizza with Neoplitan Style Pizza Dough

Vietnamese food

Let’s make some good homemade pizzas
without
pizza peel, stone, steel.
I do not have them
 No need skillful hands to toss and spin the dough
I can not do it.

Dough: make two 12-14 inch  pizzas
1 tsp active dry yeast or instant rise yeast
1¼ cups warm water (105-115 oF)
3½  cups all-purpose flour( bleach or no bleached), scooped flour into measuring cups, leveled
1 tsp salt
Semolina or corn meal 
Topping for one 12-14 inch pizza
2 cups cooked chicken, cut in 1/2 inch cubes, mix with 3 Tbs barbecue sauce
2 Tbs barbecue sauce of your choices ( I use a mix of sweet baby Ray and Bull eyes)
2 Tbs extra virgin olive oil
1-2 cups  (4-8 oz) grated whole milk mozzarella cheese
2-4 oz  Gouda or provolone cheese, grated or coarsely chopped
1/2 medium red onion, thinly sliced
A few sprigs cilantro or parley, basil for garnish
  1. Sprinkle yeast over warm water and stir once.  Let’s it sit about 1 minute or until it is creamy.  If you want to wait longer- it should be foaming after 5-10 minutes.  In a large mixing bowl, combine flour, salt and yeast mixture. If you know the yeast is good, just stir flour, salt, and yeast together by hands or wooden spoon/silicon spatula until no dry flour in the bowl.  Knead with electric standing mixer with dough hood attached 6 minutes at speed #2.  The dough should leave the side but still barely stick at the bottom of the bowl. .After 4 minutes, add extra flour 1 Tbs flour every 1 minute if the dough too sticky. It takes longer if kneading by hands about 10 minutes.  The dough should be smooth and elastic.  When you poke it with a finger, it should spring back slowly and  not feel tacky/sticky.  Cover the bowl tightly with plastic wrap.  Let it  rise at warm place 70-85 oF to double in sizes about 1-1.5 hours.  Flatten the dough with your fist.  Cut it into 2 pieces and shape each pieces into a ball.  Cover with plastic wrap individually or in  a airtight container without touching each other until double in sizes about 1-1½ hours.  
  2. Slightly flour a working surface and a baking/round large cookie/pizza tray with flour, corn meal or semolina. Flatten a dough ball into a dish gently.  Push the tips of fingers around the edges forming a rim.  Start to stretch the dough by putting two hands flat on the dough with fingers’tip against and not touching the rim.  Fan the hands out at the finger tips.while press the tips down to the dough  and stretch it out.  Turn the dough slowly and stretch again the same manner.  After a few turning, stretching, put the dough down and try to  shape the dough into circle.  Pay attention to places that the dough needs to be stretch out more to make a nice circle. Holding the dough up with both hands or palms and move around the edges (remember do not stretch or pull on the rim), allow  gravity to pull the dough down at those spots and repeat process a few times to get the designed thickness and diameter .  Do not stretch the dough center until the end.  During stretching process if one area of the dough get too thin.  Put the dough back down on the counter and shape and stretch it there. If the dough resist to stretching, put it down, let it rests for 5 minutes, then restart.  Check out other techniques here fro Fine Cooking and from The Pierman’s. The dough should very thin when it is done.  The dough should be filled with toppings and bake right away 
  3. While the dough rises, mix 2 Tbs barbecue sauce and 1 Tbs olive oil.  Mix chicken with 3 Tbs barbecue sauce.  Slice red onion and toss with 1 Tbs olive oil.  Sliding the dough onto a parchment lined baking sheet.  Spread a real thin layer of sauce atop pizza except 3/4 inch border.  Top with 1/2 grated cheese, chicken and remaining cheese and onion. 
  4. Preheat oven to 500-550 oF or highest temp. of your oven about 30 minutes before baking with a rack on the top.  Bake until  crush is golden brown and cheese melted. 10-15 minutes at 500 oF, 20-25 minutes at 425 oF.   Remove from oven, garnish with cilantro, basil or parley.  Serve hot with extra barbecue sauce.
*Note:
After kneading, dough can be stored in air tight container in the fridge for at least 8 hours  up to 72 hours and take the dough out at least two hour before shaping and baking.
Check out a Pizza Dough  recipe from Leite’s .  It only use 1/4 tsp dry yeast. Yeah, I try it next time.

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