Buffalo Chicken Recipe

Mix and proof dough

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant dry yeast, 1 tsp salt and 1 tsp sugar. Make a well and add 1 cup warm water and 1 tbsp olive oil. Stir until a rough dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 6–8 minutes with dough hook.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and let rest 10 minutes before shaping into a 12–14 inch round. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.

Cook chicken

Pat the 1 chicken breast dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is lightly golden. Remove to a cutting board and let rest 5 minutes.

Shred and toss in buffalo sauce

Shred the rested chicken using two forks or chop into bite-sized pieces. In the same skillet over low heat, melt 2 tbsp unsalted butter then add 1/2 cup hot sauce and 1 tsp honey (optional). Stir until combined and warmed through. Add shredded chicken and toss to coat fully in the buffalo sauce. Keep warm.

On a lightly floured work surface, stretch or roll the dough into a 12–14 inch round to desired thickness. Transfer to a piece of parchment or a well-floured peel.

Brush the dough edge lightly with 1 tbsp olive oil to promote golden crust.

Evenly distribute about 2 cups freshly grated mozzarella over the dough, leaving a 1/2-inch border.

Scatter the buffalo-coated shredded chicken evenly over the cheese.

Distribute 1/2 cup thinly sliced banana peppers and 1/2 cup thin strips roasted red pepper across the pizza.

If using, sprinkle 1/4 tsp crushed red pepper flakes for extra heat.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is blistered and cheese is melted and bubbling.

Remove pizza to a cutting board. Scatter 10 torn fresh basil leaves over the hot pizza so they wilt slightly.

Let the pizza rest 2 minutes, then slice.

While dough is proofing or pizza is baking, combine 1/2 cup crumbled blue cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp buttermilk, 1 tsp lemon juice, 1/4 tsp black pepper and 1/8 tsp salt in a small bowl.

Stir until mostly smooth with some blue cheese chunks remaining for texture. Taste and adjust seasoning or add extra buttermilk for a thinner consistency. Refrigerate until ready to serve.

Drizzle blue cheese dressing over finished pizza or serve on the side for dipping.