Buffalo Wing Pizza. Possibly the ultimate Super Bowl Party food! All the great flavour you would expect from Buffalo wings in a delicious crispy crust pizza with grilled chicken, hot sauce blue cheese and mozzarella.
Buffalo Wing Pizza
I’ve tried many recipes for pizza dough over the years, even making thousands of pounds of it during my stint at the local pizza joint in my hometown many years ago. Even since then I’ve continued trying out different recipes looking for the perfect pizza crust.
To me the perfect pizza crust is thin, crispy on the bottom and edge crust, with a bit if a chewy texture in the mouth. All of this can only be achieved in a very hot oven, baking the pizza directly on a hot pizza stone.
The real trick for a truly great thin pizza crust, I’ve discovered, is no fat or oil whatsoever in the dough. I’ve had recipes using butter or olive oil or combinations of both but to get the texture I really like the dough has got to go back to basics.
Buffalo Wing Pizza
For this recipe the dough only has 4 ingredients, identical to making authentic French bread; flour, yeast, sea salt and water.
So no, there are no actual chicken wings on this Buffalo Wing Pizza! That’s not really practical, I don’t think, so here I do use grilled chicken slices.
The amazing sauce is key to this recipe. Here I’ve added a little balsamic vinegar and plenty of hot sauce to my standard roasted tomato jam. Fresh mozzarella makes this really great but I’m sure grated mozza would be good too.
If you liked this recipe, try one of our other family favourites using this same dough, sounds unusual but it is an incredibly delicious combination of flavours. Check out our recipe for Caramelized Pear and Prosciutto Pizza!
Caramelized Pear Prosciutto Pizza
Like this Buffalo Wing Pizza recipe?
Find plenty of other great ideas like this in our Super Bowl Food Ideas and in our Party Food Recipes Category!
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Buffalo Wing Pizza
Buffalo Wing Pizza - all the great flavour you would expect from Buffalo wings in a delicious crispy crust pizza with grilled chicken, hot sauce blue cheese and mozzarella.
Ingredients
For the pizza dough
- 4 cups flour
- 1/2 tsp instant rise yeast
- 1 cups & 1/2 lukewarm water
- 2 tsp sea salt
For the Roasted Tomato Jam
- 6 large vine ripened tomatoes diced
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
For the Pizza Sauce
- 3 cups Roasted Tomato Jam
- 4 tbsp balsamic vinegar
- 6 tbsp hot sauce, Add more to taste. I do.
Additionally you will need
- sliced grilled chicken
- slices fresh mozzarella
- crumbled blue cheese
- freshly grated parmesan cheese
- cracked black pepper
Instructions
To prepare the pizza dough; makes sufficient for 4 -6 individual pizzas.
Place all ingredients in the bowl of a stand mixer equipped with a dough hook.
Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn’t stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes.
Cover the dough and allow to rise for about an hour until about doubled in size.
Turn the dough onto a floured surface and knead for another few minutes.
Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes
To prepare the Roasted Tomato Jam
Toss together all ingredients in a shallow baking dish.
Bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.
To prepare the pizza sauce
Simple mix together the roasted tomato jam, balsamic vinegar and hot sauce.
To assemble and cook the pizza
Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or rolling the dough out into about 10 inch rounds.
Place one round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
Spread sauce over the pizza dough before adding:
sliced grilled chicken
fresh mozzarella slices
crumbled blue cheese
freshly grated parmesan cheese
cracked black pepper
Shake your peel to make sure the pizza is not stuck.
Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes before slicing and serving.
Notes
- If you don't have a pizza peel, you can basically use any flat, thin object of sufficient size as an alternative. I've used cardboard in a pinch in the past.
- If you don't feel comfortable shaking the uncooked pizza onto the stone, lay a sheet of parchment paper onto the peel first then stretch the dough onto that. Shake the peel so that the parchment paper and all transfers to the stone. This ensures the pizza will not stick to the peel. After about 2 or 3 minutes the parchment paper will easily slip out from under the bottom of the pizza and you can reuse it again for the next pizza.
Nutrition Information
Yield
4Serving Size
Amount Per Serving Unsaturated Fat 0g
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Dianne
Thursday 31st of January 2019
I made it but had to add more water, did i make a mistake 4 cups flour and 1 1/2 cups water? Also can you use pizza flour. I love your site and tell everyone how good your food is.
Barry C. Parsons
Thursday 28th of March 2019
Flour can be finicky to measure. I little more water is fine. I have used OO flour for pizza many times too.
Anonymous
Wednesday 30th of January 2013
Made this tonight...it was awesome!! Think I would cut back a bit on the balsamic...but it was very very good!!!
Barry C. Parsons
Monday 28th of January 2013
The recipe states 4 -6 individual pizzas
Anonymous
Monday 28th of January 2013
How many pizza crust can you get out of this much dough?Is it just one?
Anonymous
Monday 19th of March 2012
Made this tonight!! Took FOREVER but totally worth the effort!!! It was delish! And I LOVE the crust :) I used some WW flour cuz I ran out of AP flour and it was awesome! Thank you for this great recipe!! :D