- 3 cups + some all-purpose flour divided (250-295g)
- 1 packet instant yeast (2 1/4 teaspoon)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/8-1/4 Cajun Seasoning optional
- 2 Tablespoons olive oil + additional
- 1 cup warm water
- 1/2 Cup Cheese Blend (I like a cheddar / Monterrey jack mix for this one?
- 1/4 cup cooked chicken
- 1/4 cup cooked bacon
- 2 tablespoons of BBQ sauce
Combine 2 cups (250g) of flour, instant yeast, sugar, and salt in a large bowl and spices.
Add olive oil and warm water and use a fork to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. The smoother the dough surface, the prettier the crust when finished.
Allow dough to double in size (1/2 hour – 1 hour) *I tend to be too hungry to let it rise which just gives you a dense dough.
*Pro Tip Put some cling wrap on the table or counter before the next step for easy clean up!
Scatter some flour onto the table or counter top to avoid sticking. Put the risen dough in the center of the surface. Using a floured rolling pin, roll out dough starting in the center and working outside till it is about a half inch thick.
Coat the bottom of your (preferably) cast-iron pan with olive oil and put the flame on medium high. Let pan heat for 1 minute before placing dough in the center making sure to not have any air bubbles.
Cut of access dough around the sides of the pan with a pizza cutter. (This is how I made my breadsticks but could have easily made another pizza if I didn’t give the Prince the rest of the meat.)
Let the bottom of dough get golden brown. I didn’t allow mine to brown enough and I ended up having a little doughy center but it was still good. Then flip over and take off the heat for a moment.
Top the pizza starting outside and working your way to center leaving 1/4 inch around the crust with no sauce so the cheese can bind with the dough. (prevents topping sliding)
Lower heat to medium-low and cover. Once the cheese is melted the pizza will be ready.
Enjoy and know that you are loved!