Recipe Overview
This chicken pizza uses a dough maker for mixing and basic fermentation. First, make the pizza crust, then add pizza sauce, cheese, chicken, and other toppings for the second bake. The key steps are kneading and fermenting the dough, rolling it into a 12-inch round crust, pricking the bottom, baking the crust first, then adding toppings and baking again. The finished pizza has a crispy crust and rich cheesy flavor.
Ingredients
Bread flour: 7.8 oz
Sugar: 0.2 oz
Salt: 0.14 oz
Water: 4.4 oz
Cake yeast: 0.2 oz
Butter: 0.5 oz
Instructions
-
Add all ingredients except salt and butter to the dough maker and mix for 20 minutes.
-
Add salt and butter when 6 minutes remain, then continue mixing.
-
Use the Fermentation program for 60 minutes.
-
Flatten and degas the dough, roll it into a 12-inch circle, shape the edge, and prick the bottom.
-
Place the dough on a baking tray, reshape it, and ferment at room temperature for 15 minutes.
-
Preheat the oven to 375°F and bake for 18 minutes.
-
Take out the baked pizza base and spread pizza sauce evenly. Add shredded cheese, pan-fried chicken thigh meat, cherry tomatoes, corn kernels, and another layer of shredded cheese in order.
-
Bake again at 375°F for 10 minutes. Adjust the time and temperature based on your oven.
