Chicken bacon ranch pizza
6 pizzas · about 3.7 kgDough
- 925 g00 flour
- 600 gcold water
- 28 gfine salt
- 3 ginstant yeast
Topping
- 360 gRanch sauce
- 750 gcooked chicken, sliced
- 300 gbacon, cooked and crumbled
- 750 glow moisture mozzarella, grated
- 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.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 6 balls and let them come to room temperature. 2 h
- 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.
- Bake at 280 °C for 7 min.