- Yield: 1- 18” pizza
kitchen favorite pizza
Recipe courtesy of Ryan Bennett, Executive Chef, Indian Hills Country Club (Missouri Hill, Kan.)
Ingredients
- chicken tenders - 3 ea., breaded in seasoned flour and fried to internal temperature of 165°F
- jalapeños - 1/2 cup, sliced
- smoked bacon bits - 1/2 cup, cooked
- ranch dressing - 1/2 cup
- mozzarella cheese - 3 cups, shredded
- pizza dough - 1 ea., 27 oz. ball
- Ingredients for biga:
- high-gluten flour - 13.5 lbs.
- water - 13.5 Qt., warm
- extra virgin olive oil - 4.5 cups
- instant yeast - 6 oz.
- Ingredients for dough:
- all biga
- high-gluten flour - 28 lbs. 2 oz.
- kosher salt - 4.5 oz.
- paté fermentée - 6 lbs. 12 oz.
Instructions
Procedure for biga:
- Whisk together biga ingredients.
- Cover and chill overnight.
- The next day, add remaining dough ingredients.
- Mix on 1st speed for 13 minutes.
- Remove pate fermentee amount from bowl. Seal and store in cooler.
- Portion remaining dough into 27 oz. or 9 oz. pieces.
- Roll into balls (6 lg. per tray). Spray well, bag, and freeze.
Procedure for dough:
- Stretch pizza dough into an approximate 18” round and par bake for 3 minutes.
- Remove from oven and sauce the crust with ranch dressing.
- Spread mozzarella cheese over sauce and top evenly with the jalapeños, bacon bits and crispy diced chicken.
- Cook for about 5 minutes or until cheese begins to brown on 500°F in pizza oven.
- Remove from oven. Using a pizza peel, cut and serve.
