My new favorite pizza

I am not sure if it is the recipe for the dough or the method of cooking that makes this pizza my new favourite - but either way I am in love with it and will be making this once a week. I will worn you that this is a bit more work then I like to put in for a week day meal and the kitchen was still a disaster a few hours after but since I enjoyed eating it so much I didn't really mind.

You need to have your oven really hot for this (clean oven recommended to limit smoke alarms going off) but this will help make your pizza crust just perfect. For more tips on making your crust just perfect go to: Annies-Eats

Basic Pizza Dough:

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Chicken Ranch Pizza:

¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces

1 white onion finely diced and lightly cooked
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato, onions and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Pizza dough and chicken ranch pizza from Annies Eats

Chicken Caesar Pizza

¼ cup Caesar dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces

1 white onion finely diced and lightly cooked
2 pieces of cooked bacon, cut into bite sized pieces
3-4 mushrooms, sliced and lightly cooked
¾ cup shredded cheddar cheese

2 Tbsp grated Parmesan cheese

Spread the Caesar dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, onions, mushrooms and bacon. Sprinkle with shredded cheddar and Parmesan. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!