Buffalo Chicken Stuffed Pizza

Pizza Dough

• 315 grams (about 1 1/3 cups) water, at room temperature
• 12 grams (about 4 teaspoons) active dry yeast
• 8 grams (about 2 teaspoons) sugar
• 700 grams (about 5 3/4 cups) all-purpose flour
• 30 grams (about 1/4 cup) cornmeal
• 45 grams (about 4 tablespoons) pork lard, melted
• 45 grams (3 tablespoons) unsalted butter, melted
• 12 grams (about 2 teaspoons) kosher salt

Pizza Sauce

• 4 cups canned tomato puree, (about 2 (14.5 oz.) cans
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon kosher salt

Pizza Toppings and Fillings

• 1 tablespoon unsalted butter, softened
• 1/4 cup grated Parmesan, plus more to garnish
• 1/4 cup medium-coarse cornmeal
• 1 pound ground Italian chicken sausage, rolled into 1-inch meatballs
• 2 pounds mozzarella cheese, shredded
• 1/2 cup Frank's RedHot® Roasted Garlic Dip'n Sauce
• Frank's RedHot® Creamy Buffalo Squeeze Hot Sauce, to drizzle

directions

1. FOR the Dough, mix water, yeast and sugar in bowl of stand mixer fitted with dough hook. Let stand until bubbly, about 1 minute. Add flour, corn meal and salt. Mix on low speed. Slowly add melted lard and butter; mix on low speed 5 minutes, just until dough comes together and there is a small amount of dry flour left on the bottom of the bowl.
2. TRANSFER dough to clean work surface. Knead 5 minutes, until very smooth. Transfer dough to an oiled bowl, cover with plastic wrap. Allow dough to rise at room temperature for 4 hours. (For more flavorful dough, allow the dough to rise at room temperature for 1 hour, then transfer to the refrigerator for up to 4 days. Remove the chilled dough from the fridge 2 hours before you plan to roll it out.)
3. FOR the Pizza Sauce, place tomato puree, garlic, olive oil and salt in large bowl. Set aside until ready to use or refrigerate overnight for more flavor.
   TIP: To prepare shredded cooked chicken, season 2 to 3 boneless skinless chicken breasts, as desired. Place on sheet pan and bake in preheated 375°F oven for 20 to 25 minutes until cooked through. Shred with two forks and use to make Loaded Buffalo Chicken Dip.
4. PREHEAT oven to 500°F. Grease bottom and sides of 12-inch cast-iron skillet with butter. Sprinkle inside of skillet with grated Parm and cornmeal, tilting to coat evenly. Dump out any excess, leaving a thin coating on bottom and sides. Set aside.
5. DIVIDE dough using bench scraper of knife, separating into two portions, about 2/3 and 1/3 by weight (you can also just eyeball it). Roll out the larger portion of dough until large enough to fit inside skillet, covering bottom and sides of pan with some overhanging. Place dough in prepared skillet, pressing lightly into bottom and up sides. Roll out smaller portion of dough, just large enough to cover skillet. Set aside.
6. PLACE chicken meatballs evenly in bottom of skillet. Top with half of the mozzarella, then drizzle with Roasted Garlic Dip’n Sauce. Sprinkle with remaining mozzarella. Wet top edges of bottom crust and place top crust over pizza filling, pressing gently into pan and around edges to seal. Cut off any excess dough around top edge of pan. Cut a few small air holes in the top crust. Spoon about 1 cup of sauce over top, spreading to coat evenly. Sprinkle with Parmesan.
7. BAKE 24 minutes, turning halfway. Remove from oven and cool in pan 5 minutes. Use a large spatula to remove pizza from pan. Sprinkle with additional Parmesan and drizzle generously with Creamy Buffalo Squeeze Sauce. Cut into 6 large pieces to serve.