Part 1: Pizza Dough (24-hour Cold Rise)

This dough recipe utilizes a cold fermentation method, which means the dough rises slowly in the refrigerator over a long period. This slow rise is key to developing a complex flavor and a wonderfully airy and chewy texture.

1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, sea salt, and dry active yeast. Ensure the ingredients are well combined to evenly distribute the yeast and salt throughout the flour. This even distribution is important for consistent dough development.
2. Add Water and Mix: Pour the warm water into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix everything together until just combined. The dough will be quite shaggy and sticky at this stage, and that’s perfectly normal. Don’t overmix at this point; just ensure there are no large pockets of dry flour.
3. Initial Dough Consistency: The dough should be sticky but not excessively lumpy. It will seem quite wet and a bit unruly at this stage. This high hydration is crucial for a light and airy crust. If the dough seems excessively dry, you can add a tablespoon of water at a time until it reaches the desired consistency. Conversely, if it’s too wet to handle, add a tablespoon of flour. However, resist adding too much flour, as a wetter dough is key to a better texture.
4. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap (saran wrap) to prevent the dough from drying out. Then, place a clean kitchen towel over the plastic wrap for added insulation. Place the bowl in a warm place to rise for 24 hours. A slightly warm spot, like a slightly warmed oven (turned off!) or a warm corner of your kitchen, will encourage the yeast to work its magic.
5. Long, Slow Rise Benefits: This long, cold rise in the refrigerator allows for slow fermentation, which develops deeper, more complex flavors in the dough. It also makes the dough easier to handle later, as it becomes more relaxed and less sticky. The cold temperature slows down yeast activity, preventing an overly rapid rise and resulting in a better texture.
6. Shaping the Dough: After 24 hours, gently transfer the dough to a lightly floured surface. It will have increased in volume and become bubbly. Lightly flour your hands to prevent sticking. Gently shape the dough into a ball. Be careful not to deflate the dough too much while shaping, as you want to retain the air bubbles created during fermentation.
7. Ready to Use: The dough is now ready to be used for your pizza. You can use it immediately, or if you’re not ready to bake right away, you can keep it refrigerated for up to another day or two. If refrigerating for longer, the dough will continue to develop flavor but may also become more acidic.

Part 2: Assembling and Baking the Pizza

Now that your dough is ready, it’s time to assemble and bake your delicious Chicken Pepperoni Pizza.

1. Preheat Oven: Preheat your oven to a high temperature of 500°F (260°C). This high heat is essential for creating a crispy crust and melting the cheese quickly. If you have a pizza stone or baking steel, place it in the oven to preheat as well. This will help to achieve an even crispier crust.
2. Prepare Baking Sheet: Lightly oil a 10×15 inch sheet pan (or a similar size). Oiling the pan prevents the pizza from sticking and helps the crust to brown nicely on the bottom. You can use olive oil or any cooking oil with a high smoke point.
3. Stretch the Dough: With oiled hands, gently stretch the pizza dough to fit the prepared baking sheet. Start by pressing the dough in the center and working your way outwards. Be gentle and patient, allowing the dough to relax if it resists stretching. You want to stretch it to an even layer that just goes slightly past the edges of the baking sheet. If the dough keeps shrinking back, let it rest for 5-10 minutes to allow the gluten to relax further, then continue stretching.
4. Sauce the Pizza: Evenly spread the pizza sauce over the stretched pizza dough, leaving a small border around the edge for the crust. Use the back of a spoon or a spatula to distribute the sauce in a thin, even layer. Don’t use too much sauce, as it can make the pizza soggy.
5. Cheese Layer: Sprinkle the grated mozzarella cheese evenly over the pizza sauce. Make sure to cover the sauce completely with cheese, as this will create that gooey, melted cheese layer we all love.
6. Add Toppings: Distribute the pepperoni slices, shredded rotisserie chicken, and freshly grated Parmesan cheese evenly over the mozzarella. Arrange the pepperoni and chicken in a way that ensures every slice of pizza will have a good amount of each topping.
7. Bake the Pizza: Carefully place the sheet pan with the assembled pizza in the preheated oven. Bake for 10 minutes.
8. Rotate and Continue Baking: After 10 minutes, rotate the pizza pan 180 degrees in the oven. This helps to ensure even baking, as ovens often have hot spots. Continue baking for another 3-5 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly golden in spots. Keep a close eye on the pizza during the last few minutes of baking to prevent burning.
9. Final Touch: Remove the pizza from the oven. Sprinkle the dried oregano over the top of the hot pizza. The heat from the pizza will release the aroma of the oregano.
10. Cool Slightly and Serve: Let the pizza cool for a few minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to cut and handle. Slice into 8 slices and enjoy!