Updated: Jun 17
Looking to make some homemade pizza? Here's the recipe from start to finish!
2.5 cups warm water
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup vegetable oil
6 cups all purpose flour
2 teaspoons salt
2 cups pizza sauce
Cheese? Sure. If that's your thing
1/2 zucchini (semi circles)
1/2 cup cherry tomatoes (Sliced in half lengthwise)
2 chicken thighs
5-10 basil leaves
1/2 cup mushrooms
Salt & Pepper
1 tbs of EVOO
Bee HOSS (Use as much as you want)
1. Getting That Dough
Grab a kitchen aid mixer or a big bowl. In the bowl, combine the water, sugar, and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
Next, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more flour. The key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and let the dough rise at room temp until doubled, about 1 hour.
2. Stretching That Dough
After the hour is up and the dough hath risen - turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
Roll out the dough to use in your fav pizza recipe, or refrigerate until needed. The dough will continue to rise, so it may be best to use within 24 hours if you need to stash it in the fridge overnight.
3. Prepping that Pizza
With the chicken thighs - sprinkle some salt and pep, along with spreading some EVOO on both sides of the chicken. Toss them on a grill at medium to high heat. At the start, brush some Bee HOSS onto the thighs. Cook for about 3-5 minutes per side. When you flip the chicken, brush more Bee HOSS onto the opposite side. It's alright if the chicken is slightly under cooked at this point, as you will add the chicken to the uncooked pizza giving those thighs a second go 'round on the grill.
We'll do the same with the zucchini - after slicing the zucchini into wheels, sprinkle on some S&P. To avoid any pieces falling into the grill pit, feel free to put them onto a makeshift tin foil boat. Keep in mind that this will keep the pieces from getting those desired grill marks. Timing will be roughly 5-10 minutes. Keep in mind that these will also go back onto the grill, so it's OK if its not quite fully cooked.
After you've finished cooking the chicken and zucchini on the grill (Or perhaps you are an amazing multi-tasker and can do this at the same time) - spread the pizza sauce onto the dough, add your cheese, mushrooms, basil, and tomatoes. When the chicken and zucchini are finished, add it to the pizza. Lastly, and definitely most importantly, drizzle Bee HOSS in a circular fashion onto the pizza. I usually start in the middle of the pizza and work my way out. It may be equally fun to start near the crust and circle around to the middle.
4. Cooking That Pizza
When it comes to baking the pizza, I use a pizza stone. They are pretty inexpensive and make a huge difference. You can find them on Amazon for around $20 and will last for a very long time. If using a pizza stone, make sure to preheat on the oven for about 30 minutes before use. Not following this step will lead you down the unfortunate path of watching your pizza stick to the stone as you take it off of the grill. This may cause you to spiral into an overwhelming pit of frustration all because of the long hours and incredible effort spent up to this point being wasted. And for what? All because you forgot to preheat the pizza stone.
5. ENJOY. YOUR. BEE HOSS CHICKEN PIZZA!