The Scorched Barnyard Supreme
A powerhouse of heat and savory smoke, this pizza piles four premium meats onto a tangy buffalo base, topped with the crunch of golden onion rings.
Ingredients
Base Sauce
Buffalo Sauce
Cheese
Mozzarella
Meat Toppings
PepperoniChickenBaconPulled Pork
Fresh Garnishes
Hot SauceBlack PepperOnion Rings
How to Make It
DoughUse a high-protein bread flour dough with a 65% hydration level, cold-fermented for 48 hours to create a sturdy structure capable of supporting the heavy protein toppings.
SauceApply the buffalo sauce in a thin, even spiral starting from the center, ensuring total coverage without soaking the dough to maintain a crisp bottom.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking steel positioned on the middle rack for at least 45 minutes.
- 2Stretch your room-temperature dough to a 12-inch circle on a piece of parchment paper or a floured pizza peel.
- 3Spread the buffalo sauce evenly across the dough, leaving exactly one inch for the crust.
- 4Distribute the shredded mozzarella cheese in an even layer to act as a binder for the proteins.
- 5Layer the pulled pork and diced chicken across the cheese first, as these benefit from being nestled into the melting fat.
- 6Scatter the bacon bits and pepperoni slices on top so the high heat can render their fat and crisp the edges.
- 7Carefully arrange the onion rings on the very top of the meat pile to ensure they stay crunchy and don't get buried.
- 8Slide the pizza onto the stone and bake for 8 to 11 minutes until the crust is deep golden brown and the pepperoni is curling.
- 9Remove from the oven and immediately drizzle the hot sauce in a zig-zag pattern across the entire surface.
- 10Finish with a vigorous dusting of freshly cracked black pepper to cut through the richness of the meats.
Chef's Tip
To avoid a 'soggy' center with this many proteins, ensure the pulled pork and chicken are patted dry of excess moisture before topping, and pre-toast the onion rings for 2 minutes if they are frozen.