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Printed at the current scale: 2 pizzas · about 1.2 kg · Metric · front and back, more cards if it runs long

Chicken bacon ranch pizza

2 pizzas · about 1.2 kg · 4 × 6 in
Dough
310 g 00 flour
200 g cold water
9.5 g fine salt
1 g instant yeast
Topping
120 g Ranch sauce
250 g cooked chicken, sliced
100 g bacon, cooked and crumbled
250 g low moisture mozzarella, grated
forklet.co/r/gOcn1OjF?scale=1 · v1
  1. Dough Dissolve 1 g instant yeast in 200 g cold water, add 310 g 00 flour, mix, rest 20 min, then add 9.5 g fine salt and knead 8 min.
  2. Cover and ferment in the fridge. 24 h to 48 h
  3. Divide into 2 balls and let them come to room temperature. 2 h
  4. Topping Stretch each ball, spread 120 g Ranch sauce, top with 250 g cooked chicken, sliced, 100 g bacon, cooked and crumbled and 250 g low moisture mozzarella, grated.
  5. Bake at 280 °C for 7 min.
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