Buffalo Chicken Pizza

Buffalo sauce for the red, blistered chicken, cool ranch drizzle — on a same-day dough you mix at five

2 · 30 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

Same-day dough (or use the full card)
2½ cups bread or all-purpose flour (315g), plus more
1 cup warm water (~110°F) · 2¼ tsp instant yeast (1 packet) · 1 tsp sugar
1 tsp salt · 1 Tbsp olive oil · semolina for the peel
Buffalo & toppings
2 cups cooked chicken, shredded or diced (rotisserie, poached, or leftover)
½–¾ cup buffalo sauce (or ½ cup Frank's RedHot + 3 Tbsp melted butter)
2½–3 cups low-moisture shredded mozzarella
¼ cup crumbled blue cheese (optional, classic)
½ small red onion, sliced thin
To finish, off the heat
ranch or blue-cheese dressing, to drizzle
sliced scallion & thin celery · cilantro (optional)

Make the same-day dough. Stir the sugar and yeast into the warm water; wait 5 min until it foams. Mix in the flour, salt, and oil to a shaggy dough, then knead 5 min until smooth and springy. Oil the bowl, cover, and rise somewhere warm until doubled, 1–1½ hr. Divide into 2 balls and rest 10–15 min before stretching. (Full detail & make-ahead options on the dough card.)
Get the oven screaming. Stone or steel on the top rack, 500°F+ for 45 min while the dough finishes rising. A blazing oven is the difference between pizza and cracker.
Make the buffalo & dress the chicken. If mixing your own, whisk the melted butter into the hot sauce — and for an Anchor Bar–style sauce (the Buffalo, NY original), whisk in a splash of white vinegar and Worcestershire, a little garlic powder, extra cayenne to taste, and a pinch of sugar to balance. Toss the cooked chicken with about half the buffalo sauce; keep the rest for the base.
Stretch & build — base thin. Hand-stretch a ball onto a semolina-dusted peel. Spread a thin layer of buffalo sauce (not a flood), then the mozzarella, then the buffalo chicken, red onion, and blue cheese.
Bake hot & fast. Launch onto the stone and bake 6–10 min until the rim is leopard-spotted and the cheese bubbles.
Finish like a wing plate. Out of the oven, drizzle ranch or blue cheese and scatter scallion, thin celery, and cilantro. These go on after the bake so they stay cool, creamy, and crisp against the heat.

Steps — tap one to keep your place

1. Make the same-day dough. Stir the sugar and yeast into the warm water; wait 5 min until it foams. Mix in the flour, salt, and oil to a shaggy dough, then knead 5 min until smooth and springy. Oil the bowl, cover, and rise somewhere warm until doubled, 1–1½ hr. Divide into 2 balls and rest 10–15 min before stretching. (Full detail & make-ahead options on the dough card.)

2. Get the oven screaming. Stone or steel on the top rack, 500°F+ for 45 min while the dough finishes rising. A blazing oven is the difference between pizza and cracker.

3. Make the buffalo & dress the chicken. If mixing your own, whisk the melted butter into the hot sauce — and for an Anchor Bar–style sauce (the Buffalo, NY original), whisk in a splash of white vinegar and Worcestershire, a little garlic powder, extra cayenne to taste, and a pinch of sugar to balance. Toss the cooked chicken with about half the buffalo sauce; keep the rest for the base.

4. Stretch & build — base thin. Hand-stretch a ball onto a semolina-dusted peel. Spread a thin layer of buffalo sauce (not a flood), then the mozzarella, then the buffalo chicken, red onion, and blue cheese.

5. Bake hot & fast. Launch onto the stone and bake 6–10 min until the rim is leopard-spotted and the cheese bubbles.

6. Finish like a wing plate. Out of the oven, drizzle ranch or blue cheese and scatter scallion, thin celery, and cilantro. These go on after the bake so they stay cool, creamy, and crisp against the heat.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.