BBQ Chicken Pizza…IS SICK!
BBQ Chicken Pizza has a stigma. I get it. But when handled with care, it can be SO good. Check my recipe! Go to and use code BRIANLAGERSTROM to save 25% off today. Thanks to Curiosity Stream for sponsoring today’s video.
FULL RECIPE AND INSTRUCTIONS:
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📸INSTAGRAM:
🔪MY GEAR:
STAINLESS BENCH SCRAPER:
PIZZA STEEL:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
LIQUID SMOKE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
– INGREDIENTS (makes 4 pizzas) —
DOUGH
▪400g or 1 3/4c warm water (86F/30C)
▪6g or 2tsp instant yeast
▪20g or 2Tbsp sugar
▪20g or 1 1/2Tbsp olive oil
▪680g or 5 3/4c ap flour OR bread flour (you’re looking for at least 11.7% protein if using all purpose)
▪16g 1 Tbsp salt
TOPPINGS
▪Smoked gruyere, shredded (sub with gouda)
▪Full fat aged mozzarella, shredded
▪10-12 slices thick cut bacon, rendered and cut into large squares
▪Sliced red onion
▪Chopped cilantro
CHICKEN
▪2 8oz/225g chicken breast filets
▪10g or 2tsp salt
▪2g or 1tsp black pepper
▪3g or 1/2tsp garlic powder
▪10g or 1Tbsp olive oil
▪10g or 1Tbsp brown sugar
▪3g or 1/2tsp liquid smoke
BBQ SAUCE
▪400g or 1.5c ketchup
▪75g 1/3c worcestershire
▪60g or 1/4c apple cider vinegar
▪40g or 2 1/2Tbsp hot sauce
▪5g or 1 1/2tsp garlic powder
▪5g or 2tsp onion powder
▪2g or 1tsp black pepper
▪5g or 2tsp chili powder (sub smoked paprika)
▪150g or 1/2c molasses
▪150g or 2/3c brown sugar
▪200g or 3/4c pineapple juice
CHAPTERS
0:00 Intro & my first visit to CPK
1:00 Making the hand tossed dough
3:16 Marinating the chicken
4:32 Watching good docs (ad)
5:30 BBQ sauce
6:12 Grilling the chicken (and prepping other ingredients)
9:12 Shaping the dough & building the pizza
10:52 Baking
12:00 Let’s eat this thing
#cpk #bbqchickenpizza
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Check out some cool docs on Curiosity Stream..I promise they have lots more than space and WW2 content! Go to https://curiositystream.thld.co/brianlagerstrom_0423 and use code BRIANLAGERSTROM to save 25% off today. Thanks to Curiosity Stream for sponsoring today’s video.
Hi dude!
I love Your videos!
Your name is very interesting to me.
First of all: lager was first brewed in the Czech Republic and strom in the Czech language means a tree.
So Brian Your last name Is Czech.
Enjoy Your research.
If I can help then please let me know.
Sincerely
Tony
9:20 I can feel that dough.
Add pineapple and jalapeno, and you got a devil of a pizza.
Hey Brian. Are those 4 cup or 7 cup Pyrex containers. I made the sauce for grilled chicken , All loved it. Thanks. Be making the full pie soon.
Needs some pineapple.
Hey everyone, just a heads up that the cup conversions for this dough are totally off, I followed it exactly and my dough was hard and dry, so I ended up having to add some water to it and even still it was much drier than usual. I'd recommend using a different dough recipe that was made originally in cups if you don't have a kitchen scale.
I'm crying on the inside at work that my pregnant self doesn't have this in front of me D: This looks HEAVENLY!!!! I'm making this, this weekend. I've been binging your videos and saving tons of recipes. Thank you for giving me inspiration to cook again. I was going through a dry spell with recipes, time and creativity, but your channel is helping me out a lot!
Hi Brian thanks for the inspiration, my baking and cooking is coming along great thanks to your videos. Could I ask that you do an ultimate veggie pizza please, I'm not vegetarian but I do like a good veggie pizza. Thank you 👍🏻
Pre shredded cheese is covered with starch so it won't melt in one piece if temperature isn't ok for storing
Yeah… no…. BBQ pizza was born in Texas at Cici's Pizza in 1985. Not that commiefornia BS
Instructions unclear— what do I do once I’ve put all 12 sliced onions on?
Just a thought here, B. Along the lines of the Mosquito Supper Club in NOLA, there's a growing movement of chefs out there who want to strike a balance between serving the BEST possible food they can, using the best possible sustainably sourced seaonal ingredients, while also having a (relatively) normal life outside the kitchen. They are doing this by creating a rotating short menu, served only at specific times of the day, only on days of the week that match their schedules. Pre-paid per person, seated for only 1 or 2 services per day, 10 to 25 seats total, and it's working. As a customer, I LOVE the fact that these places focus on serving the BEST food possible, only at specific times, allowing employees and owners to have a life and be highly motivated, happy and content to be at the restaurant. You should really consider opening a spot like this in your part of the world. No burn out on the menu, no burn out from insane hours, only open on holidays you want, only open for service a few hours a day, prepaid reservations means little to no food waste. If you were to get together with a couple other chefs, you can combine to rent/buy a space and rotate the service between both or all 3 concepts. A breakfast spot a few days a week, then a lunch spot (with some overlap on certain days) and serving a dinner menu on a few other traditional days per week. Or even checkout locally owned, breakfast only places in your hood who might be interested in letting you popup for dinner only a few nights a week to start? Anyway, just a thought. Keep killing these recipes my man, we absolutely adore this channel and your food!!!
Made the dough and it’s one of your best! Any chance you be willing to share cookbooks that inspire you?
Hi Brian …
Make us a bar pizza. Keep up the good work and we're following you…
The best chicken pizza I've ever had was a guava chicken pizza that was sold in the Ritz Carlton Hotel, where I worked. I think they paired it with goat cheese. It was so tasty, and I used to order one to take home after my shift. I've tried one version at home, but I'm trying to figure out how to make it as tasty as the one I had at the Ritz Carlton. It's the guava sauce I'm trying to perfect.
I saw you use an Ooni paddle for this pizza launch, is it preferable to do this one in a regular oven instead of a super hot Ooni pizza oven?
Use red bbq sauce as your base and drizzle it with some white Alabama bbq sauce after the bake, it’s delicious.
Brian, you should try some dill pickle pizza if you haven’t already. Pickle pizza is delicious!
Made this today, couldn't find molases anywhere locally so i substituted it with regular honey. I also don't have a grill available so I fried the chicken on a pan after rendering bacon on it, this made the chicken even more smoky. Hands down the best BBQ pizza and BBQ sauce I've ever had. I cannot recommend this recipe enough, there's a lot of prepping but it's well worth it.
Like you, I can be a pizza purist when the moment calls for it. That said, I’m in college. When I’m at school, I rip MOD. Go to is a classic BBQ pizza but modified. Chicken bacon red onion bell pepper but a regular red sauce base with Buffalo on top. Delicious even if it isn’t pure. I save that for when I’m home
Bro ur awesome
Tried BBQ pizza before, and it was pretty good. I guess not everything has to be traditional to taste good.
I might try this out with that dough recipe I’ve been trying out lately. Although I might have to modify some of it to fit my current budget.
I made it tonight. It was excellent! Thanks Brian.
i'm making this one tonight for pizza tomorrow, but something that works really well with your recipe sizes are half sheet cake pans that come with a clear plastic lid. i like to put them on a sheet of parchment paper then oil it up but it saves on cling wrap and when it comes pizza time you can slice off some of the parchment paper or take the whole thing and put a bed of flour in the pan for them to wait in
Im not allowed to buy liquid smoke because I spilled a bottle on the floor and under the stove 2 days before moving out of my old apartment. We scrubbed everything and the smoke smell was still strong. So we opened all windows, fans on, carpet shampooed, air freshener. Nothing worked. It can’t be healthy.
I will never eat pizza without a tomato based sauce. Great recipe though
no bro it fuckin sucks
Two day fermentation was great. I think I’m in love
hope you reach 1m fast.
Not so interested in WW2, actually. I wonder why men get so into it
Tried this today and it was awesome.
I'm a snooty Manhattan boi but I secretly love BBQ za! I never really knew how to make it, so thanks for this recipe. Love the channel Bri
Hey Bri, I'm a big fan of homemade bbq sauce. This one is so banging. The pineapple juice is a real secret.
i absolutely love how she described life like biscuits. it was so inspiring. ☺☺✨
If California would sink into the ocean who would cry?