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Cowincidence pizza



Pizza Dough: – 3 ¾ cups warm water – 11.25 grams fresh cake yeast – 3 ½ ounces sourdough starter – 2.2 pounds gluten free flour (Caputo brand) – 2 teaspoons salt – 2 tablespoons vegetable oil – Oil for coating pan, as needed Pulled Pork: – Pork shoulder, as needed – Granulated garlic, as needed – Salt and pepper, as needed – Paprika, as needed Roasted Chicken Breast: – Chicken breast, as needed – Olive oil, as needed – Chopped garlic, as needed Pickled Red Onions: – 3 red onions, peeled and sliced – 2 tablespoons oil – 1 cup sugar – 1 cup red wine vinegar – ½ cup red wine Pizza Topping: – 3 2/3 cups Sweet Baby Ray’s Barbecue Sauce – 2 ¾ cups Real California sharp cheddar cheese, shredded – 2 ¾ cups Real California mozzarella cheese, shredded – 1 1/3 cups Real California smoked mozzarella cheese, shredded – 3 2/3 cups pulled pork – 3 2/3 cups roasted chicken breast, shrredded – 3 2/3 cups bacon cooked crisp and diced – 2 3/4 cup pickled red onions Garnish: – 3/4 cup Mike’s Hot Honey – 3/4 cup cilantro, chopped
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To prepare Pizza Dough, mix water, yeast and starter together and allow to sit for 15 minutes. Mix flour and salt in a bowl, then mix with yeast mixture. Once the dough comes together, drizzle with oil and knead until well incorporated and dough is smooth. Potion dough into 11 pieces and place in well -oiled pan. Cover with plastic wrap and allow to proof at room temperature.

To prepare Pulled Pork, preheat oven to 325°F. Season pork shoulder with granulated garlic, salt, pepper and paprika, to taste. Place in pan and cover tightly. Cook for 2-3 hours. Uncover and raise oven temperature to 375°F. Cook for an additional 2-3 hours, depending on the size of the shoulder. Meat should be well caramelized and pull apart easily. Drain and reserve juice. Shred pork, adding back juice if meat looks dry.

To prepare Roasted Chicken, preheat oven to 350°F. Rub chicken with olive oil and garlic. Roast until internal temperature reaches 165°F. Remove from oven, cool slightly and shred.

To prepare Pickled Onions, combine sliced onions and oil in medium saucepan. Cook over low heat until they begin to sweat. Add sugar, vinegar and wine. Simmer until most of liquid is gone, about 20 minutes. Drain and cool completely.

To prepare Pizza, preheat oven to 550°F. Stretch one portion proofed dough into well-oiled 8x10 inch Lloyd pan; par cook for about 8 minutes until it has a firm texture. Remove from oven and remove pizza crust from pan. Allow to cool on cooling rack with bottom side up.

Prepare Lloyd pan with 2 tablespoons oil and place in oven for 4 minutes. While pan is heating assemble pizza. Spread 1/3 cup barbecue sauce on par cooked pizza base. Blend cheeses and sprinkle 2/3 cup blend over sauce. Top evenly with 1/3 cup shredded pork, 1/3 cup chicken, 1/3 cup bacon and ¼ cup pickled onions. Pull pan from oven and place assembled pizza into pan. It should sizzle. Return pan to oven and allow to cook for approximately 8 minutes until cheese is melted. Once complete, use an offset spatula to remove pizza and place on serving board or pan. Cut into quarters, drizzle with 1 tablespoon honey and sprinkle evenly with 1 tablespoon cilantro before serving.

Recipe developed by John Alers, Flour and Barley, Las Vegas, NV

Per Order:

Makes 11 pizzas