Smoky BBQ Chicken Pizza

By Ben · cooked up in Sprig

Cold-fermented dough — left in the fridge for at least 24 hours — develops a tangy, blistered crust that you just can't rush. Shredded rotisserie chicken gets tossed in smoky BBQ sauce, then lands on a base of more of that same sauce, layered with low-moisture mozzarella and smoked gouda that pulls into long, glossy ribbons the second you lift a slice. At 700°F, the whole pizza takes less than 3 minutes — the crust chars at the edges, the cheese bubbles, and the kitchen fills with that unmistakable sweet-smoke smell. Make these on a Friday night when you want something that feels like real effort without actually being real effort.

Ingredients

• 3 cups bread flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 1/4 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon olive oil, plus more for coating
• 1 1/8 cups cold water

• 1 cup your favorite smoky BBQ sauce (such as hickory or mesquite style)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon apple cider vinegar

• 2 cups shredded rotisserie chicken
• 8 ounces low-moisture mozzarella, freshly shredded
• 4 ounces smoked gouda, freshly shredded
• 1/2 small red onion, very thinly sliced (optional)
• 1/4 cup fresh cilantro leaves (optional)
• 2 tablespoons extra BBQ sauce for drizzling after bake

Instructions

1. In a large mixing bowl, whisk together bread flour, instant yeast, kosher salt, and sugar until evenly combined.
2. Add the cold water and 1 tablespoon of olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms with no dry flour remaining. The dough will feel rough and slightly sticky — that's correct.
3. Turn the dough onto an unfloured surface and knead for 5–6 minutes until smooth and elastic. Alternatively, mix in a stand mixer with a dough hook on medium speed for 4–5 minutes.
4. Lightly coat a large bowl with olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap and refrigerate for a minimum of 24 hours and up to 72 hours. The longer the ferment, the more complex and tangy the crust flavor.
5. About 2 hours before baking, remove the dough from the refrigerator. Divide into 4 equal portions (roughly 6 ounces each). Roll each portion into a tight ball by tucking the sides underneath, creating surface tension. Place on a lightly oiled sheet pan or tray, cover loosely with plastic wrap, and let rest at room temperature for 1.5 to 2 hours until relaxed and slightly puffed.

1. In a small saucepan over medium-low heat, combine the BBQ sauce, smoked paprika, garlic powder, and apple cider vinegar. Stir well and simmer for 3–4 minutes until slightly thickened and fragrant. Remove from heat and set aside. This is your pizza sauce base — you'll use about 3 tablespoons per pizza.
2. In a medium bowl, toss the shredded rotisserie chicken with 3 tablespoons of the prepared BBQ sauce until every piece is well coated. Set aside.
3. Shred both cheeses fresh using a box grater — pre-shredded cheese contains anti-caking agents that prevent proper melting. Combine the mozzarella and smoked gouda in a bowl and toss together. Set aside.
4. If using red onion, soak the thinly sliced rings in a small bowl of cold water for 10 minutes to mellow their sharpness. Drain and pat dry.

1. Preheat your pizza oven to 700–750°F. Allow the stone or baking surface to preheat for a full 30 minutes before your first pizza. If you have an infrared thermometer, verify the stone surface temperature — this matters more than the ambient dial reading.
2. Lightly flour your work surface and hands. Working with one dough ball at a time, press from the center outward with your fingertips to form a roughly 8–9 inch round. Use your knuckles to gently stretch the edges, letting gravity assist by holding the dough up. Aim for a thin center and a slightly thicker, airy outer edge. Avoid using a rolling pin — it deflates the fermentation bubbles.
3. Lay the shaped dough onto a lightly floured pizza peel or peel lined with semolina flour (semolina helps the pizza slide cleanly). Work quickly once the dough is on the peel.
4. Spoon approximately 3 tablespoons of the BBQ sauce onto the center of each pizza and spread in thin, even circles, leaving a 3/4-inch border around the edge for the crust.
5. Scatter a generous layer of the blended mozzarella and smoked gouda over the sauce — roughly 3 ounces of the cheese blend per pizza. Top with a quarter of the BBQ-sauced chicken, distributed evenly. Add a few rings of drained red onion if using.
6. Give the peel a short, sharp shake to confirm the dough is sliding freely before launching. Slide the pizza onto the hot stone with a confident forward motion, pulling the peel back sharply. Bake for 2.5 to 3.5 minutes, rotating the pizza halfway through with a metal turning peel or tongs to ensure even charring. Watch closely — at these temperatures, the difference between perfectly blistered and burnt is about 30 seconds.
7. Remove the pizza once the crust is deeply golden with dark char spots, the cheese is fully melted and bubbling, and the edges are puffed and crisp. Transfer to a wire rack and rest for 1–2 minutes before slicing — this keeps the bottom crust from steaming and going soggy.
8. Finish each pizza with a thin drizzle of extra BBQ sauce, a scatter of fresh cilantro leaves if using, and serve immediately. Repeat with remaining dough balls one at a time.

Chef's tips

Nutrition (per serving, estimated)

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