The Best Pizza of 2025 - Fordy's Doughstopper Recipe

Ingredients

• 1 x 325g Neo-NY hybrid pizza dough ball, makes one 14in pizza

Jujeh Chicken:

• 2 x chicken thighs (de-skinned and boned) and cut into large pieces
• 2 tbsp greek yoghurt
• 1 tbsp tomato puree
• 1 small onion (sliced)
• 1/2 tsp turmeric
• 2 tbsp olive oil
• Juice from a whole lemon
• Pinch of saffron (approx. 1/4 tsp), ground and bloomed in 2 small ice cubes
• 2 garlic cloves, minced
• Salt and pepper to taste

Roasted Garlic Oil:

• Whole garlic bulb
• Extra virgin olive oil
• Salt

Sabzi Herb and Walnut Pesto:

• 8g fresh parsley
• 8g fresh coriander
• 2g fresh mint leaves
• 3g dill
• 1 small garlic clove (about 3-4g)
• 20 g walnuts
• 3-5 tbsp extra virgin olive oil
• Juice of 1/4 lemon
• Salt to taste

Saffron Yoghurt:

• 2 tbsp Greek yogurt
• ½ clove garlic, minced
• A small pinch saffron bloomed in 1 small ice cube.
• 1 tsp extra virgin olive oil½ tsp cornflour
• Pinch of salt
• Pinch of sumac

Sumac Onions:

• 1 large red onion
• 2 tsp sumac
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• Handful parsley
• Salt to taste

Barberries:

• 2 tbsp barberries
• 1 tsp butter
• 1/2 tsp sugar
• 1.5 tsp water

Saffron Butter:

• 1 tsp butter
• Pinch of saffron

Other Ingredients:

• 100g fior de latte mozzarella
• Rose petals
• Sumac
• Chopped parsley

Prep

Pizza Dough:

• Use the Pan Pizza setting in PizzApp to make a 24-hour room temperature dough, using the following spec to get your precise ingredients:
  • Ball weight 325g
  • 65% hydration
  • 2% salt
  • 1.5% extra virgin olive oil
  • 24h RT leavening
  • IDY setting; input your own room temperature for the correct yeast amount
• Flour mix: 40% Sonata pizza flour, 52% bread flour, 7.2% Caputo semola, 0.8% diastatic malt powder

Jujeh Chicken:

• Mix all the ingredients together and marinade overnight
• Add to skewers and cook in pizza oven at 400c, turning a few times until nicely charred. Chicken is safe to eat at 74c internal temperature
• Cut up into smaller pieces suitable for topping a pizza

Roasted Garlic Oil:

• Slice the top of the garlic bulb off, keeping the skin on the rest of it and leaving the bulb intact, and drizzle about 1 tsp olive oil on top
• Wrap in silver foil and roast in the oven at 160c for about an hour until the garlic is soft
• Leave to cool, then squeeze the bulb so that the cloves squeeze out
• Crush the cooked garlic and add 3 tbsp olive oil and a pinch of salt
• Leave to cool

Sabzi Herb & Walnut Pesto:

• Blend up the walnuts
• Add in the remaining ingredients and blend into a puree if squeezing on to your pizza
• You can also use pestle and mortar for a textured pesto, to spoon on

Saffron Yoghurt

• Mix all of the ingredients together

Sumac Onions

• Cut the onion in half, then cut into thin slices
• Chop the parsley finely
• Add all theingredients together and mix
• Leave for a minimum of 30 minutes, or overnight in the fridge for a more intense flavour

Barberries:

• Wash, then soak barberries for 10 minutes, then drain
• Melt butter in a frying pan and add the sugar, water and barberries, and cook on medium for a couple of minutes
• Remove from the heat and allow to cool

Saffron butter

• Grind up saffron and mix with melted butter