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Printed at the current scale: 6 pizzas · about 3.7 kg · Metric · front and back, more cards if it runs long

Chicken bacon ranch pizza

6 pizzas · about 3.7 kg · 4 × 6 in
Dough
925 g 00 flour
600 g cold water
28 g fine salt
3 g instant yeast
Topping
360 g Ranch sauce
750 g cooked chicken, sliced
300 g bacon, cooked and crumbled
750 g low moisture mozzarella, grated
forklet.co/r/gOcn1OjF?scale=3 · v1
  1. Dough Dissolve 3 g instant yeast in 600 g cold water, add 925 g 00 flour, mix, rest 20 min, then add 28 g fine salt and knead 8 min.
  2. Cover and ferment in the fridge. 24 h to 48 h
  3. Divide into 6 balls and let them come to room temperature. 2 h
  4. Topping Stretch each ball, spread 360 g Ranch sauce, top with 750 g cooked chicken, sliced, 300 g bacon, cooked and crumbled and 750 g low moisture mozzarella, grated.
  5. Bake at 280 °C for 7 min.
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