Crispy Buffalo Chicken Pizza

Step 1: Mix and proof the dough

  • The dough

    • bread flour
      300 g
    • water
      210 g70% hydration
    • instant yeast
      6 g
    • salt
      6 g
    • neutral oil
      10 gfor oiling the pan

Add flour, yeast, salt, and oil to a bowl. Mix until evenly combined. Pour in the water and until a smooth dough forms, by hand or in about 5 minutes if using a stand mixer & dough hook.

Shape into a taut ball, cover, and let rise until doubled, about 60 minutes.

Transfer to an oiled 12x12 pan, gently stretch, then let rest another 45–60 minutes to relax.

  • Don’t force the dough to the edges early—it will naturally spread as it relaxes. While this happens, you can prep the remaining components.
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