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1
Sprinkle yeast over the warm water.
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2
In a stand mixer, combine the flour and salt with the paddle running on low.
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3
Add the olive oil, mix for about 15 seconds, then pour in the water/yeast mixture.
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4
Mix on low until a ball forms.
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5
Drizzle a large aluminum bowl with olive oil and add the dough, tossing to coat with oil.
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6
Cover and refrigerate until ready to use.
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7
(This makes enough dough for 2 pizzas.
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8
You will only need half of the dough.)
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9
When ready to bake, take dough out of refrigerator and let come to room temperature.
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10
Preheat oven to 500 degrees F.
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11
For the toppings, heat olive oil in a saute pan over medium high heat and add the onions; sprinkle with sugar and salt and stir.
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12
When they start turning translucent, turn the heat down to medium low.
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13
Saute for about 7-10 minutes or until nice and caramelized; remove from heat.
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14
Mix the shredded chicken with the Buffalo sauce and set aside.
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15
Generously grease a cast iron skillet with olive oil.
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16
Using about half of the pizza dough, spread it with your fingers in the skillet, pushing up on the sides.
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17
This is kinda sorta deep dish.
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18
Drizzle first more olive oil, then Buffalo sauce (I used a spoon to spread it out evenly), then caramelized onions, chicken, and then cheeses.
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19
Sprinkle with parsley and throw it in the oven for about 12-15 minute or whenever cheese is bubbling enough to make you happy.
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20
Dip, dip, dip in bleu cheese dressing!
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21
Store the rest of the pizza dough covered in the refrigerator for up to 1 week.
