Buffalo Chicken Detroit Style Pizza | Roccbox Recipes | Gozney

Super Bowl Sunday we want to say in this video we're going to show you how to make a Detroit

style

pizza

with

buffalo

chicken

so let's get started we're going to start with our dough our Detroit

style

dough grab a mixing bowl and grab it. yourself 440 mils of water and there we're going to go in with four grams of fresh yeast so you can use dry yeast for this recipe it's just a third of the normal amount so our yeast and our water in the bowl and now we can add our flour, so we have two different types of flour.

Here I have 310 grams of double-o and 310 grams of bread flour. Our traditional Detroit recipe, which is much faster, can be found on the channel. ready in 6 to 8 hours gives a much tighter crumb during mixing you'll want to stop the mixer now again and just scrape the edges with your trusty scraper and we can also add our salt now so I have 15 grams of salt there's about 2 and 1/2 teaspoons, so once all the ingredients are in the bowl, we're going to mix this for about 2 or 3 minutes, just scraping the bowl from time to time, making sure everything is incorporated into the dough that's been mixing. . about three minutes and we're going to let it rest now for 10 minutes and then we're going to bring it back together for a final minute those rest periods are really important so don't skip it our dough has been resting for 10 minutes so now we're .

I'm just going to put it back together just with a quick twist the C goes up to the roof, you may have seen this in a previous video, this happens a lot, but they are scary, they are terrifying, they want knives, foam, Instagram accounts, the doors have a tub, good tool. tub, this is a 7 liter tub, something like that size would be great. I'm going to coat the bowl with a little bit of olive oil and just rub that round with my hand so a lot of people put olive oil on the dough. and they make a Detroit dough, but because we're doing a long ferment with this, this oil will seep into the row during fermentation and give us the same type of workability that you get with oil-based doughs.

This dough is It's a pretty high hydration dough so use a scraper don't use your hand and just drop it into your bowl and then just with your hand you can get it underneath, now the oil will make it a lot easier to work with, so now we can just shape it. Cover this with a lid or shrink wrap, so we'll leave this dough at room temperature for 24 hours to ferment. Let's prepare our

chicken

for our

buffalo

chicken

pizza

. Now the buffalo chicken is jambe wings, they are delicious. It's one of the best things you can put in your mouth, but wings on a pizza are problematic, there are a lot of bones in there, so we chose chicken thighs, so it's the boneless thigh and thigh that way we get a delicious.

A little skin looks great even when wet. Browning is a good compromise and then avoids deboning all the wings, so for our dry rub for these wings we want to incorporate some of the traditional flavors that are associated with buffalo wings, so we have a teaspoon of celery salt and a tablespoon of light brown sugar and then we have sugar and celery, so let's add here I have a pinch of cayenne pepper, a pinch of onion powder and a pinch of garlic powder. You don't need much of all that, just a pinch of each and then we can rub the chickens very well so that our chicken legs are covered with the dry dough. on a lid a bunch of plastic wrap, stick them in the refrigerator for 24 hours and then it will be ready and the dough will be ready and then we can eat pizza buffalo wings, it wouldn't be buffalo wings without blue cheese sauce, let's add a cup of sour cream and we're going to put it in a blender, half a cup of buttermilk and then I have one hundred grams of blue cheese, about three and a half ounces, this is gorgonzola, but you can use any blue cheese that you like.

I like the gorgonzola here because it blends really well and it's fun to say it's the boring gorgonzola Stilton, that's those three things: buttermilk, sour cream, blue cheese, stick them in a blender, that's it, so we've blended those three things together. I'm going to transfer them to a spray bottle and that's it, we're ready to make pizza after 24 hours. Hopefully your dough will look like this, really bubbly, really to lie, we're going to put our dough in our Detroit style pan, these Detroit. Style saucepans are traditionally made of blue steel. It is rumored that they were used to place engine parts because Detroit is known as the Motor City.

I don't know what angle is best for you to see those slanted edges. Can you see those slants? Should you stop moving it, you can do this in a standard skillet, this is an 8 by 10 skillet, so an 8 by 10 skillet with straight edges would still do the same thing, but the sloped edges allow the fat that comes out of the cheese to run down the sides and fry the edges giving us those beautiful crispy edges, so if you can get one of these pans, get one to place the dough on the work surface, so for our 8 by 10 Pam we got about 375 grams, approximately 13 ounces or so.

We can make the rest of this into a ball and put it back in the refrigerator. We can save it for another day or we can do two at a time. Whatever. We have some oil. We're just going to grease the four corner type. I like to use olive oil, the olive has always been with the dough when it's been fermenting and everything else seems about right, take some kitchen paper towel and just wipe it off and then we can lift the dough into the pan, like this that now we have a little oil on our hands when cleaning the Train, which will make the dough much easier to work with, so now you can get under it and let gravity stretch it a little bit and probably At this point, we discover that the dough does not stretch to the corners and that is fine, we will leave this dough in the tray for approximately two or three hours and during that time we can return to it from time to time. and just give it a little push towards those edges to cover the dough with plastic wrap or shrink wrap and we'll leave it for another two hours at room temperature, doing it again from time to time just to stretch the dough to those corners and then we'll be ready to cook pizza.

Our dry seasoning has done what it was supposed to do with these chicken legs, so the Rock Box is preheated very, very hot and then we turn the heat down to low, so it will go little by little. bring the temperature down to about 350 degrees or 650 Fahrenheit when it's at that temperature we're going to get our pan in there and let it preheat a little bit it doesn't need to be smoking hot it just needs to be warm so we're. We're going to rub our chicken legs with just a little bit of oil on both sides so that our hot pan tips over and these guys are skin side down, okay, so we cook them for about four or five minutes.

I think for four minutes I don't know, I don't know how long we're going to cook them, we'll find out now stay tuned. I don't wash my hands because we've been handling raw chicken, so after about four minutes we should hear the skin start to harden. pop underneath and that's a good indication that we're ready to flip the chicken now we go back to the rock we're going to go back to the rock box for a minute or so just to crisp up the skin so our chicken has that beautiful skin crunchy. looking nice and nice and moist in the middle and we'll just let it sit while we make the pizza and then carve it during the baking of the pizza.

It's finally time to bake our Detroit-Style Buffalo Chicken Pizza. and this is the best time, this is a good time, so this pizza, this dough has been in our Detroit 8 by 10 pan for about two hours and you can see it's stretched to the corners. We've given it a little push from time to time. just to encourage you so Rock Box has been on high heat so we know the floor of the oven deck is nice and hot and that's going to give us our nice crispy base and we have an even bake this guy we're going to pressure bake . it for about two minutes and that will give us a more stable pizza to then cover so the Rock Box goes down to its lowest flame and the temperature is around 350 Celsius 660 Fahrenheit so it's very important that we bake this pizza on the front.

In one third of the Rock box we go towards the back, that heat is too intense and we won't get it to rise evenly, so just the front third and we rotate regularly after baking with power for two minutes, now we can add our cheese so that the pizza comes out. We go into the oven and you'll see that we've developed sort of a crust on the top right where it started to split and these edges have opened up around the outside so that the cheese can now fall over the edges and give us that amazing Detroit crust that we're looking for. , we have 70 grams of mozzarella and we also have 70 grams of cheese, so traditionally it would be brick cheese, but it's quite difficult to get it in many places and we also have 40 grams of blue cheese. although we have our dip later, our blue cheese sauce, you can't have too much blue cheese.

I think it's a good idea to hand them out and you want to work reasonably fast here because the pizzas are dropping while we're at it. I'm playing with the cheese, so I'm going to go straight back to the stone box still using the front third of the oven. We'll do this for another six minutes total and during that time I'll rotate every minute, two minutes. You can set a timer if you want to be nice and consistent or you can do it by eye. I have lovely legs, well rested and still nice and crispy. I'm just going to cut them a little and they're ready to use on the pizza. so it's very important to do this now while the pizza is cooking, we don't want to do this and just set it aside, the meats will dry out and you want to make sure it's well rested before you go near it. a knife, so our Detroit cheese pizza looks, it looks pretty good, let's be honest, it looks pretty tasty, right?

And you could break this up if you wanted, you know, and some people like their chicken to be in smaller pieces, I think it shows. better and it eats much better like this, just in these long long strips that run across it, so once we get enough chicken here, we'll go back to the Rock Box, but we'll turn off the Rock Box completely, so just open this up. on the third front, so the rock box is off and we're going to let the Detroit beets be there for the last two minutes again, turning halfway through those final two minutes in that residual heat of the rock box just It will heat up the chicken and get everything done. and something delicious, crunchy, beautifully cooked and ready to eat because we've rested it for about a minute and now you should just slide it out.

The base is fine. The crispy crown is fine. The chicken is good. It smells very, very good, so we have our cheese sauce and then we have some hot sauce, obviously chicken wings, this is just hot sauce, so whoever mixes with butter or anything, there's a lot of fat, a lot of cheese , lots of bad stuff here, this doesn't need extra butter. The extra church is some celery leaves, so most people throw them away, but celery leaves are full of flavor, they taste more like celery and celery, right? There you have it, buffalo chicken on a Detroit style pizza, buffalo wings, delicious Detroit pizza, delicious. two together amazing Canadian I don't care if you lift the crown look at the sharpest gram that's amazing that's probably 10 out of 10 I don't like saying that because I feel like a bit of an idiot blowing my own trumpet that's probably 10 out of 10 you should do it you should try it Detroit Pizza buffalo chicken have a baby put it in your mouth you eat it oh yes, eat babies congratulations, you have reached the end of the video, now you can celebrate by making You can find the full recipe on Ghazni comm and many other inspiring, fun and exciting things that It scares me so much that it looks like a genuine irrational phobia.

Let us know in the comments below what your irrational phobias are and let's see. So normally for Detroit peeps it's going to be very tight little crumbs, but this long ferment that we've done here should give us a really nice Airy, it hasn't so we'll cut that bit off, literally every other one I've done has been really Airy. I have nothing more to add on Super Bowl Sunday