Please don’t pull out the pitchforks! BBQ Chicken and pineapple | sun dried tomato, ricotta, lemon zest

Just kidding about the pitchforks, of course, but I know how people feel about both pineapple and chicken 😅

This was my first time freezing dough balls of Vito’s double fermented + poolish recipe and am very pleased with the outcome! I froze the balls immediately after forming them into balls, tightly wrapped in olive-oil coated plastic wrap and then placed in a ziplock freezer back. Not quite as much rise in the oven as fresh, but I expected even less. It still had great chew and airiness.

Dough (incl. poolish):

• 700ml water
• 1000g 00 flour
• 30g salt
• 5g active dried yeast
• 5g honey
• 10g olive oil

BBQ chicken pizza: I used Stubbs original sauce as the base, and in preparing the chicken thigh that topped it. Roasted pineapple pieces in the air fryer before topping (still went into the oven). Mix of cheddar and Gouda cheeses. Topped with picked red onions and cilantro after baking.

Ricotta pizza: started with a Margherita base then added sun dried tomatoes and ricotta cheese. Topped with lemon zest after baking. This is DELICIOUS and goes very well with a nice white wine (personally love it with a NZ Sauvignon Blanc).