Chicken and Waffle Pizza

Step 1

Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.

Step 2

Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We're not looking for a full activation, just a bit of a jumpstart.

Step 3

Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl. You may need to scrape the bottom up with a spatula.

Step 4

Turn mixer off. With the dough still in mixer bowl, and with wet hands, fold into a ball. Cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.

Step 5

Place in refrigerator, covered, for 1 to 2 days.

Step 6

Let dough come to room temperature on the counter for 3 hours.

Step 7

Preheat the oven to 550°F. If using an Ooni or other outdoor pizza oven, preheat until 700-800 degrees, about 20 minutes.

Step 8

Grease your pan with a stick of butter or Crisco. Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that's fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.

Step 9

Heat olive oil in saucepan over medium until shimmering. Add minced garlic, cook for 30 seconds. Add thyme and pepper, and cook for an additional 30 seconds. Mix flour in and continue cooking 1 minute.

Step 10

Slowly whisk in chicken stock and milk and continue whisking until smooth and bubbly and desired consistency is achieved, about 2 minutes (remember – sauce will thicken as it cools). Turn off burner and add salt. If it becomes too thick, whisk in milk, 1 tbsp at a time.

Step 11

Place pan on the bottom of your oven to par-bake the dough for 5 minutes.

Step 12

Carefully remove the hot pan from oven. Ladle a couple spoonfuls of the gravy onto the dough and spread evenly. Add shredded mozzarella and cheddar, ensuring cheese touches the edge of the pan (note: cheddar crisps better on the edges than mozzarella, so keep that in mind as you spread the cheese). If you're using leftover fried chicken, add it to the pizza now so it heats up; if you made it fresh for this recipe, add it after baking.

Step 13

For home ovens: place pizza in oven for another 7 minutes on the bottom rack. (toss the broiler on for the final minute or two if the cheese is not browning fast enough). For outdoor pizza ovens: bake for 5-6 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.

Step 14

Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Add fried chicken, chopped waffles, and green onion. Drizzle maple syrup over pizza, ensuring to fill the waffle cups as you go! Slice, and enjoy.