Ingredients:

  • 375 g all-purpose flour or 00 flour
  • 240 ml warm water
  • 7 g active dry yeast (2 tsp)
  • 6 g salt (1 tsp)
  • 15 ml olive oil (1 tbsp)
  • 60 ml extra virgin olive oil (4 tbsp)
  • 12 g garlic, minced (4 cloves)
  • 1 g dried oregano (½ tsp)
  • 1.5 g black pepper (¼ tsp)
  • 225 g low-moisture mozzarella, shredded
  • 115 g Fontina cheese, cubed
  • 55 g Gorgonzola dolce, crumbled
  • 25 g Parmigiano Reggiano, finely grated (¼ cup)
  • 280 g chicken breast, thinly sliced into bite-sized strips
  • 15 ml olive oil (1 tbsp), for the chicken
  • 3 g salt (½ tsp), for the chicken
  • 1.5 g paprika (¼ tsp)

Instructions:

  1. Combine the warm water and yeast in a bowl. Let sit for 5 minutes until foamy.
  2. Stir in the flour, salt and 15 ml olive oil until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let rise in a warm spot for 2 hours or until doubled in size.
  4. Place the pizza stone in the oven and preheat to 500°F (260°C) for at least 30 minutes.
  5. Warm the 60 ml extra virgin olive oil, minced garlic, oregano and black pepper in a small saucepan over low heat until the garlic is fragrant and soft. Do not brown. Set aside.
  6. Toss the chicken strips with the salt and paprika. Heat 15 ml olive oil in a skillet over medium-high heat.
  7. Sear the chicken for 3-4 minutes per side until golden and cooked through to 165°F (74°C). Remove from the skillet and set aside.
  8. In the same skillet, lower the heat to medium. Add the garlic-oil mixture and sauté for 1-2 minutes until fragrant and soft, but not brown.
  9. Divide the dough into two balls. Roll each into a 12-inch circle.
  10. Brush half of the warm garlic oil evenly over each dough circle, leaving a 1-inch border for the crust.
  11. On each pizza, distribute half of the mozzarella and half of the Fontina evenly. Dot with half of the Gorgonzola crumbles.
  12. Arrange half of the seared chicken on each pizza over the cheese. Finish each with half of the Parmigiano Reggiano.
  13. Slide one pizza onto the hot stone. Bake for 8-12 minutes until the cheese is bubbling and the crust is deep mahogany brown. Repeat with the second pizza.