The Buffalo Chicken Wing Pizza
Most Buffalo Chicken Wing Pizza is a joke - here is a proper recipe and preparation from a native Buffalonian and an experienced Pizza maker.
Although I am now a practicing vegetarian, one of the few things that still makes me drool are Buffalo Wings, and being a Pizza maker for the last ten years including all of the best and busiest places in Buffalo, Ny has left a special place in my heart for the Buffalo Chicken Wing Pizza.
It's a pretty common pizza these days, most places and even a few of the national chains offer a variant of this pie. But speaking from experience, most of these places just don't know how to do it right.
The problem is, the farther you get from New York the worse the Pizza gets and as you get farther from Buffalo the quality of the wings decline. So although I shouldn't share here's how to make the perfect Buffalo Wing Pizza at home.
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We are not going to get to involved into the dough here, although it is the most important part of any pizza.
Go to your local Pizzeria and ask to buy a dough ball, most will comply. Have them pack in flour NOT OIL. It will probably be a 2lb ball.
At home you will want to cut this 2lb ball into 2 one lb balls
Get a parbaked dough crust from your local Grocery store - a fresh one, if they don't offer these see if you can find fresh pizza dough here instead.
Get one of those BOBOLI things,
Other supplies to grab:
Franks Red Hot - or other cayenne pepper based sauce, but Franks is the top suggestion
Blue Cheese Dressing - I suggest Marie's or Kens- Blue cheese dressings are not created equal.
Mozzarella - You want a brick and you want to grate it yourself into a very course,thick cut,If you must buy pre-shredded, go for the coarsest cut you can find.
Pizza Wheel (Cutter)
Pizza Stone or Pan that claims to serve this purpose
Pizza Peel (Board)
I realize there are no quanities here, its not rocket science - but you might have a 12' crust, you might have a 14' you may stretch yourself a pacman looking pie, Ill never know....just be sure to use cheese sparingly and to not overdo it, as it will get soupy and take the crunch out of your crust
Prepping the Chicken
Where many if not all Pizza Places go wrong with this pie, is a failure to keep the chicken crunchy, many places just substitute old Chicken fingers - which tastes good to, but that's a Buffalo Chicken Finger Pizza, we are making a wing pizza here.
Cut the chicken into nice thumb size hunks, throw into bowl with tons of hot sauce, maybe some minced garlic or garlic powder, plus liberal salt and pepper.
Preheat the oven to 500, if you have a Pizza Stone get that in there an hour ago.
If you are using a Boboli or parbaked crust, you can follow the crust directions on the package.
This pie is using pre cooked product, so timing is not as important as it would be normally, the pie will be done when the cheese first starts getting little nice burn bubbles acrooss the top!
Take that pre-prepped chicken and toss it in a buttered pan - cut up a stick of butter and toss that in with the chicken. Throw it in the oven, as its getting to temp for the pizza. Might as well kill two birds with one stone while eating them right! Ideally, this butter is is going to be shaken over the chicken as it bakes, this is what's gonna get you your crisp, so make sure you reach in their and shake those wings around a couple of times.
You could alternately, deep fry these chicken pieces - then toss heavily with the marinade cocktail.
Dressing the Pie
If you know how to stretch a dough and toss it on your stone with the peel, go ahead and do that - toss it and put a real light layer of blue cheese on to keep the bubbles down. Bake it 3-4 minutes - so it doesn't stick to your peel, while you prep it as the moisture and weight from the blue cheese tends to make the crust stick to a peel quickly
We will continue as if you are using a Boboli or similar Parbaked crust.
Dress the crust with a ladles worth of Blue cheese, spread it over in circular motions working from the inside out - MAKE SURE THERE IS NOT AN EXCESS OF SAUCE IN THE Center, when the pie is cut this is your thinnest and smallest part of the pie!
At this point you are going to drench the blue cheese with hot sauce to taste, this is also a good opportunity to get a little artsy- the red sauce looks great on a white base and will be able to be seen through the melted cheese
Whether you are baking or frying the chicken time to take it out, your goal is a very nice crunchy exterior, that will not soften up from the oils of the cheeses.
The chicken is going under the cheese, this will protect it from drying out.
Now the Mozzarella is going on top - You may think you like extra cheese - but you don't, around 2 handfuls is your max here, once again be sure you do not have an excess of cheese in the center.
This is how to get a pie onto a stone
Baking the Pie
When your ovens to temp (500) or if your following box directions for your dough.
Toss it in...If you don't have a peel, or arent using a pizza pan, a good trick is an old pizza box..use the top to slide it right onto your stone!
Halfway through your cooking time, rotate the pie 180 degrees.
The pie is done when the mozzarella first starts getting a some dark bubbles around the highest points of the pie, keep it in as long as you can stand- this pie tastes good crunchy and the blue cheese dressing is going to make sure its nice and creamy on the inside.
When you take the pie out, once again, an old pizza box works great if you don't have better options....DON'T CUT IT RIGHT AWAY
Give it about 4-5 minutes to congeal up, otherwise your chickens going to float away in a steaming blue cheese river. Especially if you used to much cheese which you probably did.
Get a Quality! pizza wheel - that dollar store junk doesn't cut it
Some alternate preparations
If you like Hot Sauce-
Prep the crust with hot sauce only, put it on just as you would tomato sauce normally. When the Pie is done, drizzle blue cheese over the top to taste- This is a beautiful presentation/
You can boil the chicken, and marinate in your favorite Buffalo wing sauce a couple of days prior, but this will not result in the crucnchy wing pizza I strive for.
Instead of Blue Cheese Dressing - try a mix of feta and crumbly blue - put this on to taste 1 minute before the pie is done
Substitute Chicken Breast with Morningstar Farms Buffalo Wings, these things are amazingly well textured
Mix Your Own Dough At Home
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Mazlan A from Malaysia on December 18, 2011:
I've got to admit, I have never heard of Buffalo Chicken Wing Pizza before..we don't have it here in Malaysia. Even if they do, it will not be as good as yours!!
andrewwilliams63 on August 15, 2011:
Good hub thanks, making your own fresh dough is the best though and really easy (if you have the right flour) 00 grade flour if possible or strong bread flour if not, 1tsp of yeast, pinch of salt, 300ml warm water, 25g butter, use enough flour to form a slightly wet dough.
Mix together, leave to settle and then work the dough by stretching it for around 5-10 minutes by hand (very important)
Leave to settle again and then your good to use it.
Oven temp is really important for a nice base, put it up to the maximum!
Eaglekiwi from New Zealand on May 19, 2011:
I was going to put in an hour or so reading 'writing' improvement type hubs and Im still here-foodie that I am!
When my kids were little,I used to make pizza from scratch all the time, yeast ,sugar, everything...then I quit...now Im in the states ,the flour is different (sounds better that saying ,I bought the wrong type) haha.
Im inspired again ,thankyou! Ka Pai (Good Food)
Paula from The Midwest, USA on June 08, 2010:
Thanks, buffalo pizza sounds wonderful. Great hub
_cheryl_ from California on March 18, 2010:
This sounds delicious! Sadly, I've never attempted to do a homemade pizza myself...you've inspired me! =)
james on February 14, 2010:
I live in new york and I've had quite a few really good buffalo chicken pies and this sounds pretty close to what they are like cept for the cheese the place I get it from only serves it with a mixture of blue cheese and hotsauce. Your definetly right about the crunch though it tastes way better when crunchy. I've never made it before so thank you I will use your recipe cus it sounds delicious :)
Holle Abee from Georgia on December 05, 2009:
This sounds awesome! I've heard of it but have never prepared or eaten it. Thanks for sharing!
Paula Atwell from Cleveland, OH on November 11, 2009:
This is amazing. I love the picture of you tossing the dough up in the air too.
I love pizza and great wings, and it is so hard to find either here in Cleveland. I will have to find the time to try your recipe and suggestions. Maybe just one at a time. :)
fdoleac from Hollis, New Hampshire on November 01, 2009:
Thanks for the recipe. If you ever get to Boston- go to Upper Crust - Thin crust, unusual combinations. Best gourmet pizza around (personal opinion).
wordsword on October 03, 2009:
Its nice to hear that now you are a practicing vegetarian but what made you to opt for vegetarianism. Any way i found your hubs quite informative and auctiva.com needs a special mention. I think you can write about environment concerns.
Lgali on August 21, 2009:
very nice and yummy stuff
Rob Welsh from Tomorrow - In Words & NZ Time. on May 27, 2009:
We will have a Cook Off one day ... I think there are quite a few Pizza Lovers / Hubbers - Like your article - see if you like mine. Don't Forget ... Cook Off ... Before we gt to 90 lol.
I can taste this one (I must admit!)
TheLesleyShow from US on April 30, 2009:
My (__[__) gets bigger everytime I open a food hub. This sounds fabulous! I would love to try it sometime. Thanks for sharing. Thumbs up! ----> You made a fan with this piece!
Merle Ann Johnson from NW in the land of the Free on March 15, 2009:
this sounds really good to me...but can i make it as good as you do n New York? I live all the way across the USA far up North...Will try though and let you know...I'm off to shop...Thanks G-Ma :O) Hugs & Peace