Chicken bacon ranch pizza
4 pizzas · about 2.5 kgDough
- 620 g00 flour
- 400 gcold water
- 19 gfine salt
- 2 ginstant yeast
Topping
- 240 gRanch sauce
- 500 gcooked chicken, sliced
- 200 gbacon, cooked and crumbled
- 500 glow moisture mozzarella, grated
- 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.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 4 balls and let them come to room temperature. 2 h
- 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.
- Bake at 280 °C for 7 min.