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Printed at the current scale: 1 pizza · about 620 g · Metric · front and back, more cards if it runs long

Chicken bacon ranch pizza

1 pizza · about 620 g · 4 × 6 in
Dough
155 g 00 flour
100 g cold water
4.5 g fine salt
0.5 g instant yeast
Topping
60 g Ranch sauce
125 g cooked chicken, sliced
50 g bacon, cooked and crumbled
125 g low moisture mozzarella, grated
forklet.co/r/gOcn1OjF?scale=0.5 · v1
  1. Dough Dissolve 0.5 g instant yeast in 100 g cold water, add 155 g 00 flour, mix, rest 20 min, then add 4.5 g fine salt and knead 8 min.
  2. Cover and ferment in the fridge. 24 h to 48 h
  3. Divide into 1 balls and let them come to room temperature. 2 h
  4. Topping Stretch each ball, spread 60 g Ranch sauce, top with 125 g cooked chicken, sliced, 50 g bacon, cooked and crumbled and 125 g low moisture mozzarella, grated.
  5. Bake at 280 °C for 7 min.
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