Thin Crust Garlic Chicken Pizza Recipe

How to make it

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• Directions:
• In large bowl combine the water, yeast, honey, and 1 tbsp of olive oil, stir to combine and let set until it appears a little foamy, about 5 minutes.
• Add 1 1/2 cups of flour and add salt, mixing until it's all incorporated and the mixture is smooth. Continue adding 1/4 of flour at a time, working the dough after each addition, until the dough is smooth but sticky. You may not need all the four. Turn dough onto a lightly floured surface and knead until the dough is smooth but lightly tacky, 3-5 minutes.
• Use the remaining tbsp. of olive oil to coat a large mixing bowl. Place dough in the bowl, turning to coat with the oil. Cover with plastic wrap or a towel and set in a warm place for 2 hours. When ready, the dough will stretch slightly as you pull it lightly.
• Divide the dough into 2 balls. Work each ball by pulling down at the sides and tucking under the bottom of the ball. Do this 4 or 5 times, place on cookie sheet spray with cooking spray, cover with plastic wrap or towel and let them set 1 h our in a warm place.
• During the last hour of rise for the dough, you can begin to get the toppings ready.
• In a bowl mix the Olive oil, minced garlic, oregano, salt and pepper , set aside.
• When the dough is done with the second rise take one dough ball and begin to roll it out with a rolling pin on a lightly floured surface. Continue to roll the dough out evenly until it's about 1/16 to an 1/8 an inch thick all the way to the edge. Move to the side and repeat the process for the 2nd ball.
• Note: your pizza dough does not need to be perfectly round and do not roll it our larger than your pizza stone.
• Preheat oven to 500* with the pizza stone in the oven.
• Lightly flour your pizza peal so the dough will slide into the oven smoothly. Place one of your dough balls on the peal, if you need to roll it out a little again, do so.
• Using a grill or marinade brush spread the olive oil mix evenly around dough of both pizzas. top with 1 1/2 cups of mozzarella cheese and then half of your cooked chicken and the slide it off the peal onto your stone in the 500* oven.
• Oven temps will vary so keep and eye on it, but it will take 5-8 minutes. Your crust will begin to bubble up in spots(that's OKay). I eyeball mine and when the cheese starts to turn a light brown it's done. Use the peal to extract the pizza onto a cookie sheet or other surface that is safe for cutting and repeat steps with second pizza.
• If you choose not to make both pizzas, after the final rise process and before rolling out into your final dough, leave it in a ball and place in plastic wrapped coated with cooking spray and refrigerate up to 48 hours. Prior to making this pizza, the dough will need to rest in a warm spot for 1-2 hours so it's workable with a rolling pin.
• Oh mama that was a lot of typing! Enjoy my friends!