Pnw Combo 3 Recipe

Make the dough

In a very large mixing bowl, combine the warm water (about 38°C), sugar and yeast. Let rest 5 minutes until foamy. Whisk in olive oil. In a separate bowl, mix flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium for 6–7 minutes. Divide the dough into 3 equal portions (about 900 g each if using the quantities above).

Place dough balls in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise at room temperature until doubled, about 60–75 minutes.

Preheat and shape

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 45 minutes. If you have a convection or professional pizza oven, follow manufacturer temps (higher is better). Dust a pizza peel or cutting board with cornmeal/semolina.

On a lightly floured surface, stretch or roll each dough ball into a 14–16 inch (large) thin crust, leaving a slightly thicker rim. Transfer each prepared crust to the dusted peel or board.

Top and bake

Spread about 1 cup pizza sauce evenly over each crust, leaving a 1/2 inch border. Sprinkle approximately 400 g shredded mozzarella per pizza (adjust to preference). Evenly distribute your three selected toppings across the three pizzas (one main topping per pizza or mix as desired). Slide each pizza onto the hot stone and bake 7–10 minutes until crust is golden and cheese is bubbling. Rotate once halfway for even browning. Remove and let rest 2–3 minutes before slicing.

Prep wings

Pat wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, black pepper and garlic powder until evenly coated. Refrigerate uncovered for 30 minutes to an hour if possible — this helps dry the skin for crispier results.

Fry or bake

Frying method: Heat oil in a deep fryer or large heavy pot to 180°C (350°F). Fry wings in batches for 8–10 minutes until golden and crisp and internal temperature reaches 74°C (165°F). Drain on a wire rack or paper towels. Baking method: Preheat oven to 230°C (450°F). Place wings on a wire rack over a baking sheet and bake 40–50 minutes, flipping halfway, until skin is crisp and an internal temp of 74°C is reached.

While wings are hot, place in a large bowl and toss with desired sauce (buffalo, honey BBQ, or garlic parmesan). For mixed-sauce servings, divide wings into three portions and toss separately so each portion is coated with one of the three sauces.

Garnish with chopped fresh parsley and serve immediately alongside dips.

Buffalo sauce (if making from scratch)

Melt 90 g (6 tbsp) unsalted butter in a small saucepan over low heat. Stir in 180 ml hot sauce (like Frank's) and 1 tsp honey or sugar to balance, whisk until combined and warm. Remove from heat. Reserve 100–120 ml per batch of wings (total ~300 ml).

Honey BBQ

Combine 200 ml prepared BBQ sauce with 100 ml honey and 1 tbsp apple cider vinegar in a small saucepan. Warm over low heat until combined and glossy. Use ~300 ml total to coat wings or serve as a dip.

Garlic Parmesan

Warm 60 ml olive oil in a pan, add 6 minced garlic cloves and cook gently 1 minute. Stir in 200 ml heavy cream or melted butter alternative, 80 g grated Parmesan, salt and pepper to taste, simmer 1–2 minutes until slightly thickened. Toss wings to coat or serve as a pot of sauce.

Dips (ready-to-serve)

Place ranch, blue cheese and marinara into small bowls. Chill ranch and blue cheese until serving; keep marinara warm if serving for dipping with pizza.

Slice each large pizza into 8 slices and arrange on serving platters. Place 30 wings in a separate platter divided into three sauce groups or mixed as requested. Put the three dips (ranch, blue cheese, marinara) in small bowls accessible to guests.

Chill the 2 litre soda and serve chilled. Provide napkins, plates, and utensils. Estimated serving structure: 3 large pizzas + 30 wings + 3 dips + 2 L soda as a combo meal.