If your house is anything like mine, pizza night is a cherished weekly ritual. Perfect for game day or just a little Friday night fun – cast iron pizza is the easiest way to guarantee crispy, delicious pizza without any fancy equipment. Making the dough from scratch is a game-changer, and this dough recipe is my go-to. It's super easy to work with and has a great texture after it bakes up...you'll find yourself making extra so you always have pizza dough in the freezer.
This pizza is topped with tasty pasture raised chicken breast, shredded and tossed in buffalo sauce. Add some melted butter, buffalo sauce, and heavy cream for a spin on your favorite pizza sauce. This one is a keeper, y'all!
Makes two 12-inch pizzas
For the Pizza Dough –
- 400 grams (or about 2 1/2 cups) bread flour
- 10 grams (about 2 teaspoons) kosher salt
- 4 grams (about 1/2 teaspoon) instant yeast
- 275 grams (about 1 cup plus 3 tablespoons) water
- 8 grams (about 2 teaspoons) extra-virgin olive oil, plus more to coat pan
- See note below about making dough in advance, optional
For the Pizza –
- 1 Lb. 1915 Farm Pasture Raised Chicken Breast
- 16 oz. Mozzarella cheese, freshly grated (worth it!)
- 1 cup Frank's Red Hot Original Sauce, divided (1/2 c. for sauce, 1/2 for chicken)
- 1/2 cup jarred or homemade pizza sauce
- 1/2 stick butter
- 2 Tbsp heavy cream
- Red onion, finely diced
- Blue cheese crumbles, for serving (after it comes out of oven)
- Green onion/scallions, sliced, for garnishing
For the Pizza Dough –
The day before (or evening before) you plan to make pizza, mix up the dough. Combine all ingredients in a large bowl and stir to combine well so there are no dry bits of flour. Make sure the bowl is at least double the size of the dough to account for rising.
Cover tightly with plastic wrap or a lid and let rest at room temperature for at least 8 hours, up to 24 hours. Dough should rise dramatically, at least doubling in size. Once you've completed desired rise time, refrigerate the dough so it won't overproof. If you have to delay pizza night for any reason, the dough will only get more flavorful as it hangs out in the fridge, up to 3 days.
For the Chicken –
Preheat oven to 400°
In a small baking dish, drizzle some olive oil and place chicken breasts in. Season with kosher salt and fresh ground pepper (a salt pepper garlic blend works great here too, I like the Kinders brand). Bake chicken for 15-20 minutes, depending on thickness of breasts.
While the chicken cooks, bring dough out from the fridge if you've popped it in there. We want it room temperature to start shaping it.
Remove chicken from the oven and allow to rest for 10 minutes before shredding with two forks. Add 1/2 cup Frank's Red Hot to the shredded chicken and reserve until ready to top pizza.
For the Sauce –
In a small sauce pot, melt butter, then add the remaining 1/2 cup Frank's Red Hot, and pizza sauce. Add heavy cream and simmer for 10 minutes until thickened slightly. Remove from heat and let cool slightly.
For the Pizza –
Preheat oven to 500°
Drizzle olive oil in a 12-inch cast iron pan, making sure to spread the oil about halfway up the sides of the pan. Spread dough out in the pan, taking care to leave a bit of an edge for the crust to puff up.
Spoon about half the sauce over the dough, followed by half the grated mozzarella, shredded buffalo chicken, and diced red onion.
Bake for 15-17 minutes, or until edges are golden and cheese is bubbly.
If making two pizzas with one cast iron pan, allow first pizza to cool for 5 minutes before transferring with a spatula to a cutting board. Make sure to let pan cool down a bit before placing second pizza dough in, as it'll be very hot from the oven.
Garnish pizza with blue cheese crumbles and scallions. Allow pizza to cool off an additional 5 minutes before cutting into pieces (cutting too soon can result in toppings that slide off the crust).
We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm
P.S. If you can't get enough of our pasture raised, free range chicken breast – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including chicken breasts, ground chicken, boneless thighs, ground beef, stew meat/beef roast, and craft boneless steaks! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door.
Making the dough in advance:
*If you'd like to make the dough ahead of time, simply form it into a ball after it's done rising, split into two smaller balls, place them in airtight containers drizzled with olive oil, and pop them into the fridge. Pizza dough freezes incredibly well, so if you're only making one pizza at a time, or would like to double this recipe to stock up, go for it!
Pizza Dough recipe from Serious Eats