BBQ Chicken Pizza on The Griddle

After only 5 minutes, its done. The dough recipe I've settled in on is:

 

125-150 ml 105 degrees F water

2 teaspoon Active Dried Yeast

1 teaspoon sugar

200 grams King Arthur Italian Blend Flour

50 grams All Purpose Flour

1 teaspoon salt

1 teaspoon Ajwain

1 Tablespoon Olive Oil

 

Bloom the yeast in the water and sugar for 15 min, then add to the remaining ingredients. Mix together with a fork, then knead in a stand mixture with the hook attachment for 5 min. Remove from the hook, form a ball, coat the with olive oil and let rise for at least an hour or until the dough doubles in size. Split into 2 dough balls and cover in plastic wrap and refriderate for minimum of 1 hour or up to a day. Dough makes two 9-10 inch crusts.

 

Toppings:

Cloverleaf Ranch Barbecue Sauce

Shredded Mozzarella Cheese

Gouda Cheese

Cilantro, rough chopped

White and Dark meat of Rotisserie Chicken

Fresh mozzarella Cheese (pearl size)

Red Onion

Done