For Pizza Crust:
- 4 cups flour (have more for dusting)
- 1 1/3 cups hot water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon yeast
- 2 tablespoon oil
For Buffalo Sauce:
- 3 parts Franks Hot Sauce
- 2 parts butter
- 1 + cups cooked chicken pieces (I like to deep fry wings and pull them apart, but cubed breast is great as well, or any other cooked chicken you may have left over works well too!)
- 1 large celery stalk cut into 1/2 or 1/4 inch pieces
- 1/2 + cup Blue Cheese of choice
- Shredded mozzarella cheese
Preheat oven to 475 degrees F
Add hot water to small bowl. Sprinkle yeast over water and let stand 5 minutes. Stir in sugar, salt and oil.
Place flour in large mixing bowl, add yeast water all at once, stirring until combined. It may be a bit dry at first. Tip the dough onto kneading surface, and knead 10 minutes.
I knead longer when my arms hold up to it, it seems to make the fluffier difference!
Rise once in pans that have a good amount of oil in them for 1 – 2 hrs.
While your dough is rising in the pans, heat the Buffalo Sauce ingredients until butter is melted and stirred into hot sauce. Let this cool to room temperature before putting it on your risen dough, or the dough may collapse.
Spread buffalo sauce onto dough as you would any other pizza.
Coat all of the chicken in blue cheese then distribute the mix evenly over sauce without mixing it together too much.
Place celery over chicken evenly.
Top off with shredded mozzarella cheese. I use 12 ounce bags usually and its the perfect amount.
Bake the pizza on 475 degrees F until outer edge is golden brown and bubbly, and the cheese is fully melted. About 20 minutes!
*** I like it when my cheese begins to brown in small spots.
*** I also top my deep dish pizzas all the way to the edges of the crust so the entire top is covered in sauce and extras!
***This crust is thick. If you want it a bit thinner, simply cut 1/4 of the dough out of the batch and shape them for bread sticks (same baking method in less time).
For a traditional pizza sauce: Use this sauce recipe
Notes for dough:
- Adding 1/4 cup dry milk powder gives it a creamy taste and smoother texture. Just experiment with that!
- It will seem as though your dough is very dry at first. KNEAD...it gets better!
- This dough is very forgiving as long as you get the yeast water going properly and KNEAD! You may do it in any variation of steps and still have successful crust.
- I use a lot of oil in the bottom of my pan, so it gets a fried texture on the bottom. You don't have to.