Ingredients
Overnight Starter
- 1 cup King Arthur White Whole Wheat Flour
- Small pinch of instant yeast
- ½ cup cool tap water
Dough Ingredients
- All of the overnight starter
- 1¼ cups cool water
- 2½ cups King Arthur White Whole Wheat Flour
- 1½ tsp salt
- ¾ tsp instant yeast
Thai Chicken Toppings
- 1 large boneless, skinless chicken breast
- 1 cup Thai Fish Sauce
- Juice of 1 lime
- ¼ cup packed brown sugar
- 1 tsp Thai chili garlic paste
- ½ cup Thai spicy peanut sauce
- 1 small bunch scallions, chopped
- 1 cup shredded Mozzarella cheese (or pizza cheese blend)
- ¼ cup chopped fresh cilantro
Instructions
Overnight Starter
- In a medium bowl, mix the flour and yeast.
- Stir in the cool water until well blended. The mixture will be slightly sticky.
- If too thick or dry, add another tablespoon of water. If too soupy, add another tablespoon of flour.
- Lightly cover the bowl with plastic wrap and set aside at room temperature for 12-15 hours. The starter will puff slightly and develop flavor.
Dough Preparation
- Mix the overnight starter with cool water, flour, salt, and yeast.
- Knead the dough until smooth and elastic.
- Cover and let rise until doubled in size, about 1 to 2 hours.
Thai Chicken Preparation
- Marinate the chicken in Thai fish sauce, lime juice, brown sugar, and chili garlic paste for at least 30 minutes.
- Grill or pan-cook the chicken until fully cooked, then slice into strips.
Pizza Assembly
- Preheat the EGG for indirect cooking at 450°F/232°C.
- Roll out the dough and transfer to a pizza stone.
- Spread Thai spicy peanut sauce over the dough.
- Top with cooked chicken, scallions, and shredded mozzarella cheese.
- Cook until the crust is golden and cheese is bubbly.
- Remove from the EGG and garnish with fresh cilantro before serving.
