Chicken bacon ranch pizza
1 pizza · about 620 gDough
- 155 g00 flour
- 100 gcold water
- 4.5 gfine salt
- 0.5 ginstant yeast
Topping
- 60 gRanch sauce
- 125 gcooked chicken, sliced
- 50 gbacon, cooked and crumbled
- 125 glow moisture mozzarella, grated
- 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.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 1 balls and let them come to room temperature. 2 h
- 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.
- Bake at 280 °C for 7 min.