Buffalo Chicken Pizza

Name: Buffalo Chicken Pizza
Cook time: PT1-2H+doughprep
Total time: PT1-2H+doughprep
Yield: 4 Pizzas
Cuisine: American
Ingredients: 4x pan pizza dough recipe from Gozney Pizza Volume 01, page 68. Alternatively, use our Sicilian Pizza Dough recipe.; 4tbsp olive oil; 220g butter; 300ml Frank’s Redhot sauce; 3tbsp runny honey; 1tsp cayenne; 1tsp chilli flakes; 1tps fine salt; 2tbsp cornstarch; 1tbsp cold water; 350ml sour cream; 100g mayonnaise; 3tbsp buttermilk; 1tsp Worcestershire sauce; 1tsp white vinegar; ½ lemon, juiced; 1tsp garlic powder; 1tsp mustard powder; A few grinds of black pepper; 100g gorgonzola picante, crumbled; 600g shredded cooked chicken; 1 x par baked dough from above; 4tbsp olive oil; 1 red onion, finely sliced; 400g aged mozzarella, sliced; 200g fior di latte mozzarella, torn; Handful of chicken from above; Drizzle of the buffalo style sauce, from above; Drizzle of the gorgonzola sauce, from above; 1 sliced spring onion 1 sliced scallion

By: Luis Perez

Buffalo Chicken Pizza by Luis Perez. Fusing 2 epic sauces - Buffalo and Creamy Gorgonzola and topped with pulled chicken. A pan pizza you’ll want to nail.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Cook Time: 1-2 hours + dough prep

Ingredients

Makes: 4 Pizzas

For the dough

4x pan pizza dough recipe from Gozney Pizza Volume 01, page 68. Alternatively, use our Sicilian Pizza Dough recipe.
4tbsp olive oil

For the buffalo style sauce

220g butter
300ml Frank’s Redhot sauce
3tbsp runny honey
1tsp cayenne
1tsp chilli flakes
1tps fine salt

For the cornstarch slurry

2tbsp cornstarch
1tbsp cold water

For the gorgonzola cream

350ml sour cream
100g mayonnaise
3tbsp buttermilk
1tsp Worcestershire sauce
1tsp white vinegar
½ lemon, juiced
1tsp garlic powder
1tsp mustard powder
A few grinds of black pepper
100g gorgonzola picante, crumbled

For the chicken

600g shredded cooked chicken

For the pizza

1 x par baked dough from above
4tbsp olive oil
1 red onion, finely sliced
400g aged mozzarella, sliced
200g fior di latte mozzarella, torn
Handful of chicken from above

To finish each pizza

Drizzle of the buffalo style sauce, from above
Drizzle of the gorgonzola sauce, from above
1 sliced spring onion 1 sliced scallion
1 handful of gorgonzola picante, crumbled
A grating of pecorino-Romano

For the dough

4x pan pizza dough recipe from Gozney Pizza Volume 01, page 68. Alternatively, use our Sicilian Pizza Dough recipe.
4tbsp olive oil

For the buffalo style sauce

2 sticks butter
10oz Frank’s Redhot sauce
3tbsp runny honey
1tsp cayenne
1tsp chilli flakes
1tps fine salt

For the cornstarch slurry

2tbsp cornstarch
1tbsp cold water

For the gorgonzola cream

350ml sour cream
100g mayonnaise
3tbsp buttermilk
1tsp Worcestershire sauce
1tsp white vinegar
½ lemon, juiced
1tsp garlic powder
1tsp mustard powder
A few grinds of black pepper
1 cup gorgonzola picante, crumbled

For the chicken

2 cups shredded cooked chicken

For the pizza

1 x par baked dough from above
4tbsp olive oil
1 red onion, finely sliced
14oz aged mozzarella, sliced
200g fior di latte mozzarella, torn 7oz fior di latte mozzarella, torn
Handful of chicken from above

To finish each pizza

Drizzle of the buffalo style sauce, from above
Drizzle of the gorgonzola sauce, from above
1 sliced spring onion 1 sliced scallion
1 handful of gorgonzola picante, crumbled
A grating of pecorino-Romano

Equipment Needed

Dome
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Pro Placement Peel
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Pizza Server
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Pizza Rocker
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Instructions

Prevent your screen from going dark as you follow along.

For the Dough

Step 1

Make the ‘Pan Pizza Dough’ recipe from Gozney Pizza Volume 01, page 68. Alternatively, use our Sicilian Pizza Dough recipe.

For the pizza

Step 1

Heat the Gozney to 350°C / 650°F.

Step 2

Liberally oil the dough and your hands with olive oil and make 8-10 dimples in the dough.

Step 3

Place the pan into the oven for 4 minutes to par bake, turning halfway through to ensure an even bake.

Step 4

Carefully remove the dough from the tin and allow to cool on a cooling rack.

For the buffalo style sauce

Step 1

Place the butter into a saucepan and melt.

Step 2

Pour in the remaining buffalo style sauce ingredients and whisk until smooth.

For the cornstarch slurry

Step 1

Add the cold water to the cornstarch and stir continuously.

Step 2

Pour the cornstarch mix into the buffalo style sauce and whisk to combine.

Step 3

Place the pan into the Gozney and allow the mix to come to a boil to thicken. Place into the fridge to cool.

For the gorgonzola cream

Step 1

Place all the ingredients except the gorgonzola into a bowl and stir to combine.

Step 2

Add the gorgonzola and using a stick blender pulse until smooth.

For the chicken

Step 1

Place the chicken into a mixing bowl and add in enough of the cooled buffalo style sauce to coat the chicken generously, stir to combine.

For the Pizza

Step 1

Liberally oil the pizza pan with olive oil and place the par backed dough back into the tin. Olive the crust of the dough for a nice crispy crust too.

Step 2

Place some of the aged mozzarella, fior di latte, slice onion and chicken onto the pizza. Drizzle with olive oil.

Step 3

Place the pizza into the Gozney, turn the flame off and close the door. Set timer for 3 minutes, open the door and rotate the pizza. Return to the Gozney for another 3 minutes. If the pizza requires more colour turn the flame back on and allow to cook for another couple of minutes. Repeat with the remaining pizzas.

To finish

Step 1

Allow the pizza to rest for a couple of minutes.

Step 2

Drizzle with some of the buffalo style sauce, gorgonzola sauce, gorgonzola picante, sliced spring onion or scallion and a grating of pecorino-Romano. Then slice and serve!