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Printed at the current scale: 4 pizzas · about 2.5 kg · Metric · front and back, more cards if it runs long

Chicken bacon ranch pizza

4 pizzas · about 2.5 kg · 4 × 6 in
Dough
620 g 00 flour
400 g cold water
19 g fine salt
2 g instant yeast
Topping
240 g Ranch sauce
500 g cooked chicken, sliced
200 g bacon, cooked and crumbled
500 g low moisture mozzarella, grated
forklet.co/r/gOcn1OjF?scale=2 · v1
  1. Dough Dissolve 2 g instant yeast in 400 g cold water, add 620 g 00 flour, mix, rest 20 min, then add 19 g fine salt and knead 8 min.
  2. Cover and ferment in the fridge. 24 h to 48 h
  3. Divide into 4 balls and let them come to room temperature. 2 h
  4. Topping Stretch each ball, spread 240 g Ranch sauce, top with 500 g cooked chicken, sliced, 200 g bacon, cooked and crumbled and 500 g low moisture mozzarella, grated.
  5. Bake at 280 °C for 7 min.
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