Buffalo Chicken Cast Iron Pan Pizza
Buffalo Chicken Cast Iron Pan Pizza
Ingredients
For the Pizza Dough
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 7/8 cup warm water, 100°F
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons instant yeast
- 2 teaspoons olive oil
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup buttermilk
- ranch seasoning, to taste
For the Buffalo Chicken Topping
- 2 tablespoons butter
- 1/2 cup buffalo sauce
- 1 pound cooked chicken thighs, lightly seasoned, seared, and chopped into small pieces
For Assembly and Garnish
- 2 tablespoons butter, softened, for greasing pan
- 1 tablespoon olive oil, for drizzling
- 2 cups shredded whole milk low-moisture mozzarella cheese
- 1/4 cup buffalo sauce, for drizzling
- 1/2 cup crumbled blue cheese
- 1/4 cup green onions, chopped
Instructions
- 1
Combine bread flour, salt, warm water (100°F), granulated sugar, instant yeast, and 2 teaspoons of olive oil in a large mixing bowl. Mix until a shaggy dough forms. Transfer to a clean surface and knead by hand for 8-10 minutes until smooth and elastic.
⏱️ 15 min
- 2
Place the kneaded dough into a lightly oiled bowl, cover tightly with plastic wrap, and let it rest in a warm place for 30 minutes for the first rise.
⏱️ 30 min
- 3
Perform the first 'stretch and fold': With wet hands, gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. Cover and let rest for another 30 minutes.
⏱️ 30 min
- 4
Repeat the 'stretch and fold' process (Step 3) two more times, allowing the dough to rest for 30 minutes after each set. This will be a total of 3 sets of stretch and folds with 30-minute rests in between.
⏱️ 60 min
- 5
After the final stretch and fold, cover the dough and allow it to rise for a longer period of 90 minutes, or until doubled in size.
⏱️ 90 min
- 6
While the dough is on its long rise, prepare the ranch dressing. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, and ranch seasoning to taste until smooth. Transfer the dressing to a squeeze bottle and refrigerate until ready to use.
⏱️ 5 min
- 7
Prepare the buffalo chicken topping. Melt 2 tablespoons of butter in a saucepan over medium heat. Add 1/2 cup of buffalo sauce and mix well. Add the chopped cooked chicken thighs to the sauce and toss until evenly coated.
⏱️ 10 min
- 8
Once the dough has completed its long rise, gently 'punch down' the dough to release the air.
⏱️ 1 min
- 9
Generously rub the bottom and sides of a 10-inch cast iron pan with 2 tablespoons of softened butter. Transfer the dough into the buttered pan and gently press it out to fill the pan. Cover with plastic wrap and let it proof for a final 90 minutes.
⏱️ 90 min
- 10
Preheat your oven to 450°F.
⏱️ 15 min•🌡️ 450
- 11
Once the dough has proofed, drizzle 1 tablespoon of olive oil over the dough in the cast iron pan. Place the pan in the preheated oven and par-bake for 7-9 minutes, or until lightly golden.
⏱️ 8 min•🌡️ 450
- 12
Remove the pan from the oven. Generously spread the shredded whole milk low-moisture mozzarella cheese over the par-baked dough, making sure to load up the edges for a crispy, cheesy crust. Spoon the buffalo chicken mixture evenly over the cheese.
⏱️ 5 min
- 13
Return the pizza to the oven and bake for another 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 17 min•🌡️ 450
- 14
Carefully remove the pizza from the cast iron pan onto a cooling rack. Drizzle with the remaining 1/4 cup of buffalo sauce and the prepared ranch dressing. Scatter the crumbled blue cheese and chopped green onions over the top.
⏱️ 5 min
- 15
Cut the pizza into slices using a pizza rocker and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Cast Iron Pan Pizza
Ingredients
For the Pizza Dough
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 7/8 cup warm water, 100°F
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons instant yeast
- 2 teaspoons olive oil
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup buttermilk
- ranch seasoning, to taste
For the Buffalo Chicken Topping
- 2 tablespoons butter
- 1/2 cup buffalo sauce
- 1 pound cooked chicken thighs, lightly seasoned, seared, and chopped into small pieces
For Assembly and Garnish
- 2 tablespoons butter, softened, for greasing pan
- 1 tablespoon olive oil, for drizzling
- 2 cups shredded whole milk low-moisture mozzarella cheese
- 1/4 cup buffalo sauce, for drizzling
- 1/2 cup crumbled blue cheese
- 1/4 cup green onions, chopped
Instructions
- 1
Combine bread flour, salt, warm water (100°F), granulated sugar, instant yeast, and 2 teaspoons of olive oil in a large mixing bowl. Mix until a shaggy dough forms. Transfer to a clean surface and knead by hand for 8-10 minutes until smooth and elastic.
⏱️ 15 min - 2
Place the kneaded dough into a lightly oiled bowl, cover tightly with plastic wrap, and let it rest in a warm place for 30 minutes for the first rise.
⏱️ 30 min - 3
Perform the first 'stretch and fold': With wet hands, gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. Cover and let rest for another 30 minutes.
⏱️ 30 min - 4
Repeat the 'stretch and fold' process (Step 3) two more times, allowing the dough to rest for 30 minutes after each set. This will be a total of 3 sets of stretch and folds with 30-minute rests in between.
⏱️ 60 min - 5
After the final stretch and fold, cover the dough and allow it to rise for a longer period of 90 minutes, or until doubled in size.
⏱️ 90 min - 6
While the dough is on its long rise, prepare the ranch dressing. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, and ranch seasoning to taste until smooth. Transfer the dressing to a squeeze bottle and refrigerate until ready to use.
⏱️ 5 min - 7
Prepare the buffalo chicken topping. Melt 2 tablespoons of butter in a saucepan over medium heat. Add 1/2 cup of buffalo sauce and mix well. Add the chopped cooked chicken thighs to the sauce and toss until evenly coated.
⏱️ 10 min - 8
Once the dough has completed its long rise, gently 'punch down' the dough to release the air.
⏱️ 1 min - 9
Generously rub the bottom and sides of a 10-inch cast iron pan with 2 tablespoons of softened butter. Transfer the dough into the buttered pan and gently press it out to fill the pan. Cover with plastic wrap and let it proof for a final 90 minutes.
⏱️ 90 min - 10
Preheat your oven to 450°F.
⏱️ 15 min•🌡️ 450 - 11
Once the dough has proofed, drizzle 1 tablespoon of olive oil over the dough in the cast iron pan. Place the pan in the preheated oven and par-bake for 7-9 minutes, or until lightly golden.
⏱️ 8 min•🌡️ 450 - 12
Remove the pan from the oven. Generously spread the shredded whole milk low-moisture mozzarella cheese over the par-baked dough, making sure to load up the edges for a crispy, cheesy crust. Spoon the buffalo chicken mixture evenly over the cheese.
⏱️ 5 min - 13
Return the pizza to the oven and bake for another 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 17 min•🌡️ 450 - 14
Carefully remove the pizza from the cast iron pan onto a cooling rack. Drizzle with the remaining 1/4 cup of buffalo sauce and the prepared ranch dressing. Scatter the crumbled blue cheese and chopped green onions over the top.
⏱️ 5 min - 15
Cut the pizza into slices using a pizza rocker and serve immediately.
⏱️ 2 min