Ryan’s Inferno Recipe
Olive Oil, Mozzarella, All-natural Buffalo Chicken, Gorgonzola, Red Onions, with Ranch and Celery after the bake
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & base
Cheeses & toppings (pre-bake)
Finish & garnish (post-bake)
Method
Dough & base
prep oven and dough
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly flour a work surface. If dough is chilled, let sit 20–30 minutes until slightly relaxed for easier stretching.
On a lightly floured surface, press or stretch the dough into a 12–14 inch (30–35 cm) round, leaving a slightly thicker rim. Transfer the stretched dough to a piece of parchment or a pizza peel dusted with semolina or flour for easy transfer.
Cheeses & toppings (pre-bake)
prepare buffalo chicken
In a medium bowl, combine the shredded cooked chicken with 3 tablespoons buffalo sauce and gently toss until evenly coated. Taste and add up to 1 tablespoon more sauce if you prefer hotter flavor. Keep warm until assembly.
Evenly distribute 1½ cups shredded mozzarella across the oiled dough, leaving the rim clear. Scatter the 2 cups buffalo chicken evenly over the cheese, distributing pieces so every slice will have chicken.
Scatter ½ cup thinly sliced red onion over the chicken, then sprinkle ½ cup crumbled gorgonzola across the pizza in small clusters to create pockets of blue flavor. Finish with a light grind of ¼ teaspoon black pepper and the remaining ½ tablespoon olive oil drizzled over the toppings for sheen.
If desired, gently press few additional small bits of mozzarella into any areas that look thin to ensure even melt and coverage.
Transfer the pizza (on parchment or peel) to the preheated stone/steel in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and blistered and cheeses are bubbling and lightly browned. Baking time will vary by oven and stone thickness—watch for the crust and cheese doneness.
Finish & garnish (post-bake)
Once baked, remove the pizza from the oven and let rest on a cutting board for 1–2 minutes to set.
Drizzle ½ cup ranch dressing evenly over the top in a zigzag or just off-center (or serve on the side for dipping if preferred). Sprinkle ½ cup thinly sliced celery across the pizza for crunch and freshness.
Finish with 1 tablespoon chopped fresh parsley and, if you like extra heat, ¼ teaspoon red pepper flakes. Let sit 1 minute, then slice into 8 slices.
Serve immediately, with extra ranch and buffalo sauce on the side if desired.