Dacor RSD30 Manual

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RECIPES39Buffalo Chicken PizzaDOUGH:1 1⁄ 4 cups warm water1 Tbsp. active dry yeast1⁄ 4 tsp. sugar1 Tbsp. olive oil3 cups all-purpose flour1 tsp. saltTOPPINGS:2 boneless, skinless chicken breasts1 Tbsp. oil1⁄ 2 cup hot sauce2 Tbsp. butter, melted1⁄ 2 red onion, chopped2 stalks celery, chopped1 cup shredded jack cheese1⁄ 2 cup prepared pizza sauce2 Tbsp. cilantro, chopped1 jar blue cheese dressingFOR DOUGH:Place water, yeast and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add oil. Add flour one cup at atime. Add salt. Knead dough for 10 minutes to form a smooth ball. Place dough in a well-greased bowl, cover with plastic wrap andlet rise until doubled, about 1 to 1 1⁄ 2 hours. Remove dough and shape into two 8" circles.TOPPING AND BAKINGPreheat oven to 400˚F on Convection Bake. Cut chicken into bite-sized pieces. Heat a sauté pan with oil. Add chicken and cook untilno longer pink. In a small mixing bowl, stir hot sauce and melted butter together. Place chicken pieces into hot sauce mixture.Divide the pizza sauce between the two pizzas. Sprinkle the chicken, red onion, celery, and shredded jack cheese in that order ontoeach pizza. Place on a pizza stone or pizza pan in the oven on rack position 1 and cook until the crust is done underneath and thecheese is melted, about 20-25 minutes. Top with cilantro. Cut into 6 slices. Serve with blue cheese dressing on the side.Makes two 8" pizzas.Use Dacor’s ABS20 Baking stone with this recipe. Put the stone in the oven during preheat and allow an extra 20 minutes after thetone. Sprinkle the stone with cornmeal to prevent sticking. Your pizza crust will be crispy and brown on the bottom and your pizzatoppings will be brown and bubbly on the top!