Ingredients
Scale
PIZZA DOUGH:
- 2 generous cups (300 grams) bread flour
- 1 teaspoon (5 grams) instant yeast
- 1 tablespoon (9 grams) Diamond Crystal kosher salt
- 1 cup minus 1-1/2 teaspoons (220 grams) room temperature water
- Extra-virgin olive oil, as needed
RANCH RICOTTA:
- 6 ounces whole-milk ricotta cheese
- 1/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon buttermilk powder
- 1 tablespoon finely minced fresh chives
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon apple cider vinegar
- Pinch of cayenne pepper, to taste
- 1/4 teaspoon dry mustard powder
- Salt and pepper to taste
TOPPINGS:
- 1–1/4-pounds cooked shredded chicken OR rotisserie chicken
- Olive oil, as needed
- Frank’s Red Hot sauce, to taste
- 12 ounces brick cheese, cut into 1/2-inch cubes
- 1 Fresno chile, thinly sliced
- Handful of arugula
- 2–3 tablespoons finely minced fresh chives
- Freshly ground Parmesan, to serve
Instructions
- To make the dough: Combine the flour, yeast and salt in the bowl of a stand mixer fitted with the dough hook and mix together on low speed to combine. Add the water and mix on low speed just until the dough comes together in a shaggy ball. Turn off the mixer and let rest for 10 minutes. After resting, continue mixing on medium speed until the dough forms a smooth yet sticky ball, about 10 minutes. Remove the dough from the mixing bowl and transfer to an oil-coated mixing bowl, turning once to coat the dough. Cover and let rest in a warm place until doubled in size, about 2 hours.
- Pour 2 to 3 tablespoons of olive oil in the bottom of a Detroit-style pizza pan or a 9 x 13-inch baking pan. Turn the dough into the pan and press down to spread it to the edges. It won’t spread all the way to the edges but get it as far as you can without tearing the dough. Cover again and let rest for 30 minutes. After 30 minutes, begin stretching the dough again. You should be able to stretch it almost—if not all the way—to the edges. Cover again and let rest for 30 to 45 minutes more.
- To make the ranch ricotta: Purée the ricotta in a food processor until smooth. Add the herbs, spices, and apple cider vinegar and pulse to combine. Transfer to a quart-sized plastic bag and snip the corner.
- Place a rack in the lowest position in the oven and place a baking steel or stone on the rack (if you have one). Preheat the oven to 475°.
- Toss the shredded chicken with enough hot sauce to coat or to your desired level of heat.
- To assemble the pizza: Gently press down on the dough to remove any large air bubbles, taking care not to completely compress the dough. It should have puffed slightly and reached the edges of the pan. Sprinkle the cheese cubes over top. Transfer to the oven, on the bottom rack, for 15 minutes, then top with the shredded chicken in one stripe on each half of the pizza. Return to the oven to heat the chicken through and finish cooking the pizza. The total cooking time should be about 18 to 20 minutes. Remove from the oven and run a thin, flexible spatula around the edges of the pizza to loosen. Allow to cool slightly before topping with the chiles, arugula, and chives. Remove the pizza from the pan and cut into wedges. Pipe dollops of the ranch ricotta on each slice. Serve with freshly ground Parmesan and Frank’s Red Hot sauce, if desired.
Notes
Inspiration: Dough from Detroit-Style Pan Pizza Recipe on seriouseats.com, flavor combination from Iron Born Pizza
- Category: Pizza, Chicken