Tuesday, January 25, 2011

Chicken, Bacon, Artichoke Pizza

I made this the other day and I thought I would just share the recipe.

I use a 14% high gluten flour. After making the dough I coat it lightly with olive oil and place it in small garbage bags. I cold ferment my dough for 3 days in a refrigerator before I make my pie. When you are ready to make your pie, remove your dough from the fridge and allow it to come to room temperature. Remove from the bag and place it on a lightly floured surface. press down the dough in the middle and then stretch the dough.

Flour (100%): 366.71 g | 12.94 oz | 0.81 lbs
Water (60%): 220.03 g | 7.76 oz | 0.49 lbs
IDY (.41%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Salt (.65%): 2.38 g | 0.08 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Oil (1.84%): 6.75 g | 0.24 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
Total (162.9%): 597.37 g | 21.07 oz | 1.32 lbs | TF = 0.1048

1/2 Cup homemade Hidden Valley Buttermilk Ranch
1 Clove Garlic, minced

1 Cup cubed chicken (I buy a roasted chicken from the store and chop it into small cubes and refrigerate, it's a great way to add chicken to a pizza)
1/4 Cup crumbled bacon
1/2 Cup purple onion, diced
10 Canned artichokes, cut in half
1 tomato, diced
Mozzarella and grated Parmesan Cheeses

Bake at 550F on a pizza stone

As a side note, I buy my high gluten flour from Big J mill in Brigham City, it's $8 for a 25lb bag.
Also, be certain to use spring water, tap water has chlorine which kills the yeast.

And yes, this pizza tastes much better than anything you can buy in stores, it is amazing.


  1. It's about time you posted again! I guess you've been pretty busy with the holidays. I won't be making this pizza. Ed is a pepperoni kind of guy, but I think it looks great!

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  3. Yeah, I was really busy over the holidays. I am a pepperoni guy too, but the dough is the trick. I will post a recipe for pepperoni for Ed