This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball. Only change I made was use roasted garlic. I made the Naan Dough with Poolish method. I used a portion of Naan dough to make a Butter Chicken pizza. Here are the pictures of the final result, Both where very delicious.
Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.
Pizza tasted very good. I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza. For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella. The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs. This pizza will now be part of my pizza repertoire.