BBQ Chicken Skillet Pizza
Maya Wilson, "Alaska From Scratch" Cookbook · seasonsandsuppers.ca · 2018 · Original
Pan Pizzainferred from the title
DietNot vegetarian: chicken breast. Reviewed: chicken breast; mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 75%) · 450 to 550°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
318g
Water
237g
Hydration
74.7%
Salt
2.8%
Yeast
0.47%
Oil
2.8%
Sauce
250g
Cheese
226g
Dough weight
574g
Process
Bake temp
550°F / 288°C
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (8)
- flour'00' or bread flour2 1/2 cup · 318g
- saltkosher salt1 1/2 tsp · 9g
- yeastinstant yeast1/2 tsp · 1.5g
- oil+ 2 Tablespoons olive oil2 tsp · 9g
- water+ 3 Tablespoons water1 cup · 237g
- sauce tomatobarbeque sauce1 1/4 cup · 250g
- saltSalt and freshly ground peppern/a
- cheese mozzarellamozzarella cheese2 cup · 226g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechicken breast1 cup · 200g
- over cheesered onion1/3 cup · 66.7g
- over cheesecilantro1/3 cup · 66.7g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 2.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 75% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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