Ingredients Jump to Instructions ↓

  1. Dough:

  2. 1 package active dry yeast

  3. 1/4 cup warm water (110 to 115 F) (45 C)

  4. 1 tablespoon granulated sugar

  5. 2 1/2 cups unbleached high-gluten flour

  6. 1 cup semolina flour

  7. 1 teaspoon salt

  8. 2 tablespoon olive oil

  9. 1 1/4 cups warm water Toppings:

  10. 1/2 cup spicy barbecue sauce

  11. 2/3 cup (3 ounces) Wisconsin Provolone, grated

  12. 1/2 cup (2 ounces) Wisconsin Style Havarti, cubed

  13. 1 cup cooked chicken met, cubed and tossed in

  14. 2 tablespoons spicy barbecue sauce

  15. 2 tablespoons diced red onion

  16. 2 tablespoons pitted and chopped Kalamata

  17. 1 tablespoon roasted garlic, chopped

  18. 1/2 cup (2 ounces) Wisconsin Smoked Mozzarella, grated

  19. Pinch of kosher salt

  20. 1 tablespoon olive oil

  21. 1 tablespoon whole cilantro leaves

Instructions Jump to Ingredients ↑

  1. To Make Dough: In a glass measuring cup, mix yeast with water and sugar and stir well. Set aside for 5 minutes. In large mixing bowl, combine high-gluten flour, semolina flour and salt. Add olive oil to the yeast mixture and stir well. Add yeast/oil mixture to flour and mix well. Add 1 cup of the additional water (add remaining 1/4 cup as needed). If using an electric mixer, mix at medium speed with dough hook for 6 to 8 minutes. Otherwise knead by hand for 8 to 10 minutes until dough is smooth and shiny.

  2. Put 1 teaspoon of olive oil in a mixing bowl. Place dough in bowl and turn twice to coat with oil. Place bowl in warm place for dough to rise until double in bulk (about 1 1/2 hours).

  3. Punch down dough and knead for about 2 minutes. Roll or stretch dough into a circle 16 inches in diameter (14 to 15 ounces of dough is needed). Place dough on a pizza pan; or if using a baking stone, place dough on a pizza peel that has been lightly dusted with cornmeal.

  4. To Assemble Pizza: Spread barbecue sauce to within 1/3 inch of edge of pizza. Evenly distribute the following toppings in this order: Provolone, Wisconsin Style Havarti, chicken, red onion, Kalamata olives, garlic and smoked Mozzarella.

  5. Bake pizza at 375°F (190°C) for 10 to 12 minutes or until crust is crisp and brown.

  6. Before serving brush top of pizza with 1 tablespoon olive oil. Sprinkle on kosher salt and place cilantro leaves evenly around the top.


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