BBQ Chicken Pizza…IS SICK!

BBQ Chicken Pizza has a stigma. I get it. But when handled with care, it can be SO good. Check my recipe! Go to https://curiositystream.com/BRIANLAGERSTROM and use code BRIANLAGERSTROM to save 25% off today. Thanks to Curiosity Stream for sponsoring today’s video.

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— RECIPE (makes 4 pizzas) —
DOUGH
▪400g or 1 3/4c warm water (86F/30C)
▪6g or 2tsp instant yeast
▪20g or 2Tbsp sugar
▪20g or 1 1/2Tbsp olive oil
▪680g or 5 3/4c ap flour OR bread flour (you’re looking for at least 11.7% protein if using all purpose)
▪16g 1 Tbsp salt

Mix ingredients in a stand mixer with the dough hook on medium speed for about 3 minutes or until the dough has formed into a mass of dough. At this point, flip out onto a work surface and knead by hand for 4-5 more minutes (see @1:35 for method). When the dough is no longer sticky and you can pull a piece without it shearing or tearing, it’s ready to round.

Round as shown @1:53, place in a bowl, cover, and allow to sit at room temperature for 1 hour. After the hour, the dough should have risen by 30-50%. At this point, cut the dough into 4 equal (275g) pieces. Degas each piece with your fingertips then shape into balls as shown @2:15.

Moved shaped dough balls onto a lightly oiled sheet tray, wrap tightly and refrigerate for 8 hours to several days. Alternatively you can use oiled containers with lids. Before you’re ready to make pizza with the dough, remove from fridge and allow to come to room temperature.

Shape the dough as shown @9:12 and load onto pizza peel before building.
—
TOPPINGS
▪Smoked gruyere, shredded (sub with gouda)
▪Full fat aged mozzarella, shredded
▪10-12 slices thick cut bacon, rendered and cut into large squares
▪Sliced red onion
▪Chopped cilantro

CHICKEN
▪2 8oz/225g chicken breast filets
▪10g or 2tsp salt
▪2g or 1tsp black pepper
▪3g or 1/2tsp garlic powder
▪10g or 1Tbsp olive oil
▪10g or 1Tbsp brown sugar
▪3g or 1/2tsp liquid smoke

Place chicken breasts into a freezer bag and use a heavy bottomed pot or mallet to pound into an even thickness. Add salt, pepper, garlic powder, olive oil, brown sugar, and liquid smoke. Rub ingredients onto chicken to combine and coat and marinate in the fridge for 30-40 minutes.

For best results, grill chicken over high for 4-5min, flip to side 2 and cook for additional 30 seconds. Oven or saute pan will also work. Internal temp should read 150F/65C.

Dice chicken into bitesize squares.

BBQ SAUCE
▪400g or 1.5c ketchup
▪75g 1/3c worcestershire
▪60g or 1/4c apple cider vinegar
▪40g or 2 1/2Tbsp hot sauce
▪5g or 1 1/2tsp garlic powder
▪5g or 2tsp onion powder
▪2g or 1tsp black pepper
▪5g or 2tsp chili powder (sub smoked paprika)
▪150g or 1/2c molasses
▪150g or 2/3c brown sugar
▪200g or 3/4c pineapple juice

Add ingredients to a sauce pot and bring to a boil then lower heat to medium low to reduce by about half (about 20 min). Be sure it’s thick!

TO BUILD,
Start with a few spoonfuls of the bbq sauce to create a thin layer followed by shredded mozzarella and gruyere, 12 or so slices of red onion, 12-20 pieces of rendered bacon, 12-20 pieces of diced grilled chicken. Stretch pizza dough to 12”/30cm then load into 55F/285C oven onto preheated pizza stone/steel to baked for 5-7 min. Rotate halfway through cooking if needed. Top with additional bbq sauce and chopped cilantro.

CHAPTERS
0:00 Intro & my first visit to CPK
1:00 Making the hand tossed dough
3:16 Marinating the chicken
4:32 Watching good docs (ad)
5:30 BBQ sauce
6:12 Grilling the chicken (and prepping other ingredients)
9:12 Shaping the dough & building the pizza
10:52 Baking
12:00 Let’s eat this thing

#cpk #bbqchickenpizza

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