Buffalo Chicken Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">15ml olive oil, plus extra for brushing</li><li class="ingredients-single-item">180ml warm water (around 38°C)</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">250g cooked chicken breast, shredded</li><li class="ingredients-single-item">120ml buffalo sauce (plus extra for drizzling)</li><li class="ingredients-single-item">2 tbsp butter, melted</li><li class="ingredients-single-item">200g mozzarella cheese, shredded</li><li class="ingredients-single-item">50g blue cheese, crumbled</li><li class="ingredients-single-item">3 green onions, thinly sliced</li><li class="ingredients-single-item">2 tbsp cornmeal (for dusting)</li><li class="ingredients-single-item">1 tbsp ranch seasoning (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking steel</li><li class="equipment-single-item">Pizza peel or baking sheet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pizza dough. In a small bowl, combine the warm water (it should feel like bath water - around 38°C) with sugar and yeast. Let it sit for 5-10 minutes until foamy and activated. This proofing step ensures your yeast is alive and will give your dough proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test - when stretched, it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1-2 hours, or until doubled in size. The slow rise develops gluten and flavor in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your buffalo chicken topping. In a medium bowl, mix the shredded cooked chicken with melted butter and buffalo sauce until well-coated. If using, add ranch seasoning for extra flavor. Allow the mixture to marinate while the dough rises.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place your pizza stone or baking steel in the oven and preheat to 250°C (or as high as your oven will go) for at least 45 minutes. The high temperature and preheated surface are crucial for achieving a crispy crust that mimics a professional pizza oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, gently punch it down to release air bubbles. On a lightly floured surface, shape the dough into a ball and let it rest for 15 minutes to relax the gluten, making it easier to shape without springing back.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Dust your pizza peel or an upside-down baking sheet with cornmeal (this acts as tiny ball bearings to help the pizza slide). Stretch or roll the dough into a 30cm circle, working from the center outward and leaving a slightly thicker edge for the crust. If the dough resists stretching, let it rest for a few minutes before trying again.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the outer edge of the dough with olive oil for a golden-brown crust. Spread half of the mozzarella over the dough, then distribute the buffalo chicken mixture evenly. Top with the remaining mozzarella and sprinkle with blue cheese crumbles. The layering of cheese both under and over the chicken helps prevent the crust from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully slide the pizza onto the preheated stone or steel in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots. Keep a close eye on it, as cooking time varies based on your oven's true temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the pizza from the oven and immediately sprinkle with sliced green onions. Let it cool for 2-3 minutes before slicing – this brief rest allows the cheese to set slightly so it doesn't all slide off with the first cut.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For an extra kick of buffalo flavor, drizzle a small amount of additional buffalo sauce over the top just before serving. Slice into 8 pieces and serve immediately while hot and crispy. Enjoy your homemade Buffalo Chicken Pizza that rivals any pizzeria version!</li></ol>