BBQ Chicken Sourdough Pizza

1: In the morning, combine all dough ingredients except butter until no dry spots remain. Cover and let autolyse for 30 mins.

2: Add in melted butter. Knead and/or perform slap and folds until it’s incorporated. Dough will be sticky. Place into a bowl, cover, and rest for 30 mins.

3: Perform a stretch and fold on each side. Cover and let rest for another 30 mins.

4: Perform a coil fold. Cover and let rest for 1 hr.

5: Perform another coil fold. Cover and let rest for 1 hr.

6: Dough should look smooth and show signs of fermentation. If not, perform one more coil fold and rest for 30 mins to 1 hr.

7: Dump dough onto a floured surface and round into a ball. Use a bench scraper to help you. Transfer the dough onto a baking tray lined with parchment paper and dust with semolina flour. Cover and let proof for 2-3 hrs.

8: Once dough is puffy, preheat the oven to 450°F. Dimple the dough like you’re playing piano to flatten and stretch it out. Add your desired toppings.

9: Transfer the baking pan to the oven and immediately lower the oven temp to 400°F. Bake for 25-30 mins or until golden brown and cheese is bubbly.