Chicken bacon ranch pizza
2 pizzas · about 1.2 kgDough
- 310 g00 flour
- 200 gcold water
- 9.5 gfine salt
- 1 ginstant yeast
Topping
- 120 gRanch sauce
- 250 gcooked chicken, sliced
- 100 gbacon, cooked and crumbled
- 250 glow moisture mozzarella, grated
- 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.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 2 balls and let them come to room temperature. 2 h
- 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.
- Bake at 280 °C for 7 min.