Chicken and Pepperoni Pizza

Votes: 1

Time: 24 hours 45 minutes
Complexity: easily
Servings: 8

Plan ahead for this pizza, as the dough needs to rest in the refrigerator for at least 24 hours to ensure the crust is perfectly light, airy, and crispy. Three types of cheese (mozzarella, ricotta, and blue cheese), chicken, pepperoni, and hot sauce make this pizza incredibly flavorful and rich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

4 tsp extra-virgin olive oil
1.5 tsp sugar
3 teaspoons of salt
3 tsp. instant yeast
4.5 cups bread flour + extra for dusting the dough
Cooking spray

Sauce

4 cans of 3-liter canned unpeeled crushed tomatoes
2 cans of 3-liter canned peeled and mashed tomatoes
1 cup dried basil
0.5 tbsp. dried oregano
0.5 cup dried marjoram
0.5 cups of sugar
0.5 cups chopped garlic

Pizza

Corn flour for dusting dough
280 g ricotta
0.5 cup crumbled blue cheese
280 gr. grated mozzarella
1 cup shredded baked chicken
1/4 cup chopped pepperoni sausage
3/4 cup Buffalo hot sauce, plus extra for serving
0.5 cup blue cheese dressing

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pureed tomatoes, pepperoni sausage, yeast dough, bread flour, basil, oregano, marjoram, chicken, ricotta cheese, blue cheese

Cooking the dish according to the recipe:

Dough:

Pour 2 cups of cold water into the bowl of a stand mixer. Add the butter, sugar, salt, and yeast and beat with a whisk until smooth, 1 minute. Add the flour, then knead with a dough hook until the dough forms a ball, about 15 minutes. If necessary, knead the dough by hand to form a ball.
Divide the dough into smaller balls and lightly spray with cooking spray. Wrap each dough ball tightly in plastic wrap. Refrigerate for 24–48 hours.

Sauce:

Combine all the pureed tomatoes with the basil, oregano, marjoram, sugar, and garlic in a large bowl. Refrigerate for 24–48 hours to allow the flavors to meld.
Preheat oven to 290°C.
Pizza:

Roll the dough ball in flour and cornmeal and roll it out into a 45 cm diameter circle. Spread ten 30 g (1 oz) portions of ricotta cheese evenly over the entire surface of the dough. Spread the blue cheese evenly over the dough. Evenly distribute the grated mozzarella over the ricotta and blue cheese, leaving a 2.5 cm (1 inch) border. Top the mozzarella with shredded chicken and pepperoni. Slowly drizzle the hot sauce over the entire pizza in a swirl pattern, avoiding too much sauce in one spot.
Bake until the crust is golden brown, about 10 minutes. Spread the hot pizza evenly with the blue cheese dressing and hot sauce. Cut into 8 slices and enjoy.