How to make a Detroit Style Barbecue Chicken Pizza.
Ingredients: Serves 2-4
For the barbecue sauce:
- 1 cup/260 grams ketchup
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
For the dough:
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons honey
- 2 cups/275 grams bread flour
- 1 teaspoon kosher salt
- ¼ cup/60 ml olive oil
For the pizza:
- 12 ounces/350 grams boneless, skinless chicken thighs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 ounces/170 grams low moisture mozzarella cheese, cut into ¼-inch cubes
- 4 ounces/115 grams mild cheddar cheese, cut into ¼-inch cubes
- ½ small red onion, thinly sliced
- fresh cilantro leaves, for garnish
- Combine all of the ingredients with ½ cup/125 ml of water in a small saucepan over medium-high heat.
- Bring to a boil, then reduce the heat to maintain a low simmer.
- Cook, stirring occasionally, until dark and thick, about 20 minutes.
- Makes about 1 ¼ cups/335 grams.
- In the bowl of a stand mixer fitted with a dough hook, combine the yeast, honey, and 1 cup/250 ml water, heated to 115°F.
- Let sit until foamy, about 10 minutes.
- Add the flour and salt and mix on medium speed until a smooth dough forms, about 5 minutes.
- Cover bowl with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
- Drizzle a Detroit-style pizza pan with half of the oil and, using oiled fingers, gently spread the pizza dough onto the pan.
- Alternatively, use a 9-inch-by-13-inch metal cake pan.
- Be gentle with it, and don’t stress—it won’t spread all the way to the edges.
- Drizzle the remaining oil over the top of the dough and cover with plastic wrap.
- Let rise until doubled in size in a warm spot, about 1 hour longer.
- Season the chicken with salt and pepper and toss with ¼ cup/60 ml of the barbecue sauce.
- Light a grill or heat a grill pan over medium-high and grill the chicken, flipping once, until golden and a thermometer inserted into the thickest part reads 165°F, about 8 minutes.
- Transfer to a cutting board to rest for 10 minutes before cutting into ½-inch pieces.
- Heat the oven to 500°F.
- Using your fingertips, spread the dough to the corners of the pizza tray.
- Let sit, uncovered, for 30 minutes longer.
- Sprinkle the cheese all over the dough, right to the edges of the pan.
- Sprinkle the chicken and onion over the top, then dollop over the remaining barbecue sauce in 3 lines.
- Bake until the cheese is melted and bubbling and the crust is golden, about 20 minutes.
- Cool for 10 minutes, then transfer to a cooling rack for an additional 5 to 10 minutes before garnishing with the cilantro and slicing.
- Serve and enjoy!