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“The name of this pizza came from my lady who witnessed the evolution of this as I emailed her every time I made a change, flux coming from the Latin fluxus meaning flow.”
READY IN:
2hrs 30mins
SERVES:
8
YIELD:
1 18
UNITS:
US

Ingredients Nutrition

Directions

  1. You want to cook your bacon and chicken breast before hand.
  2. Bring the water to a temp of around 110F, not hotter than 115°F.
  3. Add your yeast and sugar to the water and whisk it together.
  4. Combine the bread flour and kosher salt in the bowl and aerate with a whisk.
  5. Add the water yeast solution and 1 tablespoon of the oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1/2 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1/2 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  6. Grease a large bowl with the remaining 1 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
  7. Chop your onions.
  8. Mix your BBQ sauce, grape jelly, pepper, and sweet onions together to make your sauce.
  9. Preheat the oven to 425°F.
  10. Turn the dough out onto a lightly floured surface. Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes.
  11. Work the dough into a disk on a pizza pan.
  12. Bake the crust without toppings for 7-9 minutes at 425°F.
  13. Remove from the oven and spread sauce, distribute toppings, and bake for 15 - 20 minutes until crust and cheese are browned.
  14. Pull it out and give it 5 minutes to rest before cutting up and eating.

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