Method

Spicy Pickled Red Onions

1. Thinly slice red onion using a mandolin or sharp knife and place onions in a heat proof container. Bring the rest of the ingredients to a simmer in a small saucepan, stirring until dissolved.  Pour pickling liquid over onions. Cover and let cool at room temperature then place in fridge for at least an hour but ideally 24 hours. 

Giardiniera Ranch

1. Add all of your ingredients to a food processor or blender, then run until well combined.

Zab's Hot Chicken

1. Cut chicken into small cubes.    

2. In a bowl combine buttermilk, pickle juice, 2 tbsp Zab's hot sauce, 1 tbsp each kosher salt, garlic powder, black pepper, and smoked paprika. Mix and add chicken.  Let chicken brine for at least 30 minutes or up to 24 hours.

3. In a large bowl, add AP flour and remaining spices.  Mix in 2 tbsp of the chicken brine and stir with a fork to create sandy like clumps.

4. Add chicken to the flour in batches until completely coated and transfer to a parchment lined baking sheet.  Let rest for 10 minutes to allow the flour to hydrate. 

5. Fry chicken in batches in 350F cooking oil for 3-5 minutes until golden brown and internal temp hits 160 F.

6. In a small saucepan, melt butter and stir in remaining hot sauce.  Pour over fried chicken and toss until combined.

Garlic Cream Sauce

1. Melt butter in a small saucepan over medium heat.  Add shallots, garlic, and a pinch of salt.  Cook until fragrant but not browned, about 3-5 minutes.  Add heavy cream and increase heat to high.  Reduce heavy cream for 5-10 minutes until cream is thickened coats the back of a spoon. Remove from heat and stir in parmesan.  Let cool and transfer to fridge to thicken, ideally for 24 hours but minimum one hour.

Tavern Style Pizza Dough

1. By Hand: In a large bowl, mix all of your dry ingredients.  Add your water and oil.  Stir to combine and then knead until a shaggy ball forms with no dry spots.  Cover and let rest for 20 minutes.  Knead until a smooth dough forms and bounces back after poking.  Divide into two equal balls

2. Food Processor: Add the dry ingredients to a food processor bowl fitted with a dough blade. Pulse until combined, and then add the water and oil. Pulse ingredients until the ball comes together and rides the blade.  Process for 30 seconds then let the dough rest for 20 minutes.  Process for another 30 seconds then divide and ball dough.

3. Stand Mixer: Add the dry ingredients to a food processor bowl fitted with a dough hook. Set to stir until combined, and then add the water and oil.  Turn to medium low and let mix until a shaggy dough forms.  Let rest for 20 minutes then mix on medium low until a smooth dough forms, about 2 minutes.  Remove from mixer and divide and ball dough. Place dough balls in an oiled container and let cold ferment in your fridge for 3-5 days.

Dough Rolling

1. After cold fermenting, remove dough from the fridge.  Place on to a well floured surface.  Press all the air out of the dough with your fingers and use a rolling pin to roll dough to a 14 inch circle.  Use a dough docker or fork to poke small holes to help release steam while baking to keep your crust thin and crispy.  At this point these are ready to bake but to take it another level; you can cold cure your dough.

Dough Curing

1. Lightly flour a 16-18 inch piece of parchment paper.  Place your rolled dough on top. Lightly flour and place another piece of parchment paper on top. Repeat with remaining dough and place back in your fridge for 24 hours to cure.  Curing dries out the surface of the dough, which leads to a crispier, cracker-like texture.

Final Build and Bake

1. Prepare your dough. Spread 1 cup of garlic cream sauce and top shredded mozzarella cheese and fried chicken.

Home Oven vs Outdoor Oven (Gozney or Ooni)

1. Home Over: Set your oven to 500 F and preheat your baking steel for at least an hour.  Sprinkle cornmeal on a pizza peel.  Remove your cured dough from your fridge and place it on your peel removing the parchment paper.  Top and bake for 7-9 minutes or until well done.  Remove from your oven and let rest on a cooling rack.

2. Outdoor Oven: Preheat oven for 30-40 minutes or until stone temp reads 750-800 F. Launch pizza and turn heat off. Let bake for 2-2.5 minutes. Rotate then turn flame on to low and cook, turning often for another 2-3 minutes until well done. Remove and let rest on a cooling rack.

3. Once baked, slice into squares and top with spicy pickled onions, giardiniera ranch, more hot sauce, and grated parmesan