Thin-Crust Thai Chicken Pizza (like Papa Murphy's)
I created this pizza based on Papa Murphy's Thai Chicken DeLITE pizza. It tastes just like theirs and is so delicious!
I created this pizza based on Papa Murphy's Thai Chicken DeLITE pizza. It tastes just like theirs and is so delicious!
- 1/2 teaspoon salt
- toppings:
- crust:
- sauce:
- 1/2 cup warm water (115 degrees)
- 1 1/3 cups all-purpose or bread flour
- 1 teaspoon dry yeast
- 1/2 cup sweet chili sauce
- 1 teaspoon fresh grated ginger root optional
- 1 large chicken breast grilled and thinly sliced (about 2 cups)
- 1/2 small zucchini thinly sliced
- 2 green onions sliced (green part only)
- 2 tablespoons diced red onions
- 8 ounces (2 cups) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded cheddar cheese
- crushed red pepper flakes
- additional sweet chili sauce
- Carbohydrate 6.45933042001256 g
- Cholesterol 20.5653613636364 mg
- Fat 0.677566576330763 g
- Fiber 2.30642915993346 g
- Protein 9.9213325243255 g
- Saturated Fat 0.152976897996114 g
- Serving Size 1 1 Serving (138g)
- Sodium 308.553596294659 mg
- Sugar 4.15290126007911 g
- Trans Fat 0.176431897999157 g
- Calories 74 calories
Step-by-step
- To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour (1/3 cup) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes. If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10-15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30-45 minutes.
- Liberally butter a 16-inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust!
- Mix together the sweet chili sauce and ginger (if using), and spread evenly over the prepared crust. Then layer the grilled chicken, half of the zucchini slices, mozzarella cheese, the rest of the zucchini slices, green onions, red onions, and cheddar cheese. Sprinkle with crushed red pepper. Drizzle more sauce on top if desired. Let pizza rest for 15 minutes (or up to 45 minutes).
- Bake pizza on the middle rack in a preheated 425 degree oven for 12-15 minutes, until browned on top and pizza is hot. Serve and enjoy!
Scaling Dough and Managing Thickness
Replicating a sixteen-inch thin crust requires precise control over flour hydration and yeast activation. Water heated to precisely one15 degrees Fahrenheit ensures the yeast metabolizes rapidly without thermal damage. Bread flour contains roughly twelve to fourteen percent protein, producing the gluten network necessary to stretch dough paper-thin across a greased pan without tearing. Allowing the mixed dough to rest covered for ten to forty-five minutes relaxes those gluten strands, preventing snap-back during the pressing phase. When multiplying this dough formula for larger batches, maintain the exact ratio of one part water to roughly two and two-thirds parts flour by volume to preserve the sticky consistency required for optimal hand-pressing.
Layering Mechanics and Thermal Dynamics
Building this pie demands strategic thermal management because heavy moisture loads prevent proper browning. Slicing zucchini thinly ensures the vegetable releases excess water early in the four hundred twenty-five degree oven environment before the crust becomes soggy. Spreading sweet chili sauce directly on the dough acts as a moisture barrier, protecting the base from chicken juices. Layering half the mozzarella beneath the vegetables and the remaining cheddar on top creates a dual-melt matrix that anchors the sliced onions and red pepper flakes during baking. Bake the assembled pizza on the middle oven rack for twelve to fifteen minutes until the edges display deep golden brown coloration and the internal cheese bubbles vigorously.
