Buffalo Chicken Pizza: Big Time Pizza

Most people looking for a gourmet pizza might be afraid to eat in this tiny town in South Dakota. With a population of...
Contributor
Buffalo Chicken Pizza: Big Time Pizza

Jeff Kauk

Most people looking for a gourmet pizza might be afraid to eat in this tiny town in South Dakota. With a population of only 311 people, chances are slim that there are any skilled pizzaiolos around, right?

Rest assured that people visiting Mount Rushmore in spring, summer, or fall can get flavorful pizza at Big Time. Thousands of campers, hikers, and vacationers come to this scenic area each year, expecting to find great beauty and tranquility in nature. They are pleasantly surprised to find great pizza, too, among the rocky cliffs and mountainous terrain.

Big Time means big flavor, as in this spicy Buffalo Chicken Pizza, which just might melt the ice off that South Dakota winter. In the meantime, you can enjoy it from the comfort of your own kitchen.

2
Servings
1692
Calories Per Serving
Deliver Ingredients

Notes

I like to put thin strips of roasted chicken on pizzas. Strips are easier to eat than chunks, which fall off. In this recipe, you partially cook the breast, as it will continue to cook on the pizza. You could make more and freeze them for up to ninety days. Or make them up to three days ahead and refrigerate in an airtight container or sealable plastic bag.

Ingredients

For the pizza crust:

  • 1 3/4  Cup  bread flour, plus more for dusting
  • 2  Teaspoons  sugar
  • 1  Teaspoon  active dry yeast
  • 1  Cup  water
  • 3  Tablespoons  water
  • 1  Tablespoon  extra-virgin olive oil, plus more for greasing
  • 1  Tablespoon  salt

For the roasted chicken breast:

  • boneless, skinless chicken breast
  • 1  Teaspoon  extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

For the buffalo chicken topping:

  • roasted chicken breast
  • 1/4  Cup  Hot sauce, such as Frank’s
  • 1/2  Cup  tomato juice
  • 1  Teaspoon  cornstarch
  • 4  Tablespoons  unsalted butter
  • 2  Teaspoons  garlic powder
  • 1/4  Cup  Parmigiano Reggiano, grated
  • 1  Cup  shredded mozzarella
  • 1  Cup  blue cheese, crumbled
  • 1  Cup  sliced celery

Directions

For the pizza crust:

Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 5 seconds. Add the water and the olive oil and mix until a ball forms, about 2 minutes.

Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. When the dough is ready it should be firm, smooth, and supple.

To test elasticity, hold a 1-inch piece between your fingers and stretch the dough to make a windowpane. It should look like bubblegum. If not, knead for 5 minutes more and test again. Keep going until the dough passes the test, up to 30 minutes more.

Pour a teaspoon of olive oil into a medium bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator overnight or up to 72 hours. After about 12 hours, the dough will be wider and taller, approximately doubled in size. Rest the dough on the counter until it comes to room temperature, about 1 hour.

To shape the dough, lightly flour a clean, dry countertop. Gently place the round of dough on your counter. Do not knead or press on it. Instead, let it settle. Dust the top with flour. Make dimples in the dough with your fingertips by pressing down in the middle to stretch it out. At the same time, move the dough around in a circle with your fingertips. A 1-inch rim should form naturally. Press your fingertips along the inside of the rim, moving in a circle. Place your hands on the dough, fingers up against the rim, and push out while turning in a circle. Add more flour if necessary, to ensure the dough slides easily. Pick up the dough to finish stretching it out. Slide your hands underneath and pick it up. Let the dough fall around your hands to stretch it. Keep your hands along the edges, rather than in the middle. The dough should be 16 inches in diameter.

The New York dough is a good one to hand-toss because it’s sturdy, flexible, and stretches well, and it’s not sticky. Pick up the dough and, with your palms down, drape the dough over the knuckles of both hands. Toss the dough a few inches into the air and put a little spin on it to rotate the dough. Do this several times and keep the dough close to your hands. Don’t throw it up into the air. That is not necessary and it will probably end up on the floor. The dough should be thin in the center with a ring around the edge. It should be about 16 inches in diameter.

Place the Dough on the Pan or screen and spray a round 16-inch pizza pan with nonstick cooking spray and then lightly coat with flour. Place the pan next to the dough on the counter and quickly pick up the crust while sliding it onto the pan. Reshape as necessary into a round or oval shape. Your New York–style dough is now ready for the pizza toppings.

Move an oven rack to the lowest position. Preheat the oven to 500 degrees F for 30 minutes.

For the roasted chicken breast:

Preheat the oven to 400 degrees F. Place the chicken breast in a small pan. Coat the chicken with the olive oil and sprinkle generously with salt and pepper. Bake for 15 minutes. The chicken will be only partially cooked. Let cool for 10 minutes. If using immediately, cut the chicken into thin slices. Store the breast whole if you are making it ahead, so it doesn’t dry out.

For the buffalo chicken topping:

Place the hot sauce, tomato juice, cornstarch, butter, and garlic powder in a small skillet over medium heat. Stir continuously until the sauce is smooth, about 4 minutes. Remove from the heat. Shape the dough and place it on the pizza pan or screen. Spread the sauce on top of the pizza with a rubber spatula, leaving a 1-inch rim around the edge. Sprinkle with the Parmigiano Reggiano, leaving a 1-inch rim around the edge. Top with the mozzarella. Then add the chicken slices, crumbled blue cheese, and celery.

Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Cut it into 8 wedges and serve.

Nutritional Facts

Total Fat
97g
100%
Sugar
55g
61%
Saturated Fat
40g
100%
Cholesterol
155mg
52%
Carbohydrate, by difference
164g
100%
Protein
50g
100%
Vitamin A, RAE
719µg
100%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
78mg
100%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
1033mg
100%
Choline, total
73mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Folate, total
227µg
57%
Iron, Fe
13mg
72%
Magnesium, Mg
198mg
62%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
1041mg
100%
Riboflavin
2mg
100%
Selenium, Se
60µg
100%
Sodium, Na
3023mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
434g
16%
Zinc, Zn
8mg
100%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.