Start by making the dough the day before. Sift the strong flour, activated charcoal, salt, and yeast into a bowl of a stand mixer. Using a spoon, stir in the ice-cold water and olive oil until all the ingredients are combined. If you have a paddle attachment, use it on low speed.
Once everything comes together, replace the paddle with a dough hook and mix for about 5 to 7 minutes on medium speed. You’re looking for a smooth and elastic dough that clears the sides of the bowl while still having a soft, springy texture.
Tip the dough onto a floured surface. With a sharp knife or pastry scraper, cut it into 4 equal balls. Alternatively, you can make 6 smaller pizzas for easier handling.
Prepare a baking sheet lined with baking paper and give it a light spritz with olive oil spray. Gently shape and lift each dough ball onto the baking paper. To keep the dough safe, slip it into a large plastic bag, ensuring there’s air inside to prevent it from touching the dough.
Seal the bag loosely or tuck it under the baking pan and store it in the fridge overnight.
Prepare the BBQ chicken in advance. Toss the chicken strips with BBQ sauce and pan-fry until golden and cooked through. Don’t forget to season with salt and pepper and set aside. You can do this step the day before too!
Take the pizza dough out about an hour before you plan to bake it, allowing it to come to room temperature in a warmish place. Meanwhile, preheat the oven to the highest temperature at 250C / 480F. Heat a pizza stone on the lowest third rack; this should take 45 minutes to an hour.
If you don’t have a pizza stone, you can bake the pizza on the bottom of a turned-over baking sheet. Just don’t preheat it.
As the oven heats up, make the sauce. Heat olive oil in a medium pot and sauté the onion until soft, about 5 minutes. Add the minced garlic and cook for a minute. Then, add the rest of the ingredients and allow it to simmer gently for about 30 to 40 minutes. Use a potato crusher to break down any large pieces of tomato.
When the dough is ready, shape it. Flour your surface and hands, gently teasing the dough into a round shape. A fun trick is placing it over your floured knuckles and stretching it, but that may be tricky for first-time pizza makers.
I find it easiest to have a square of baking paper on a pizza paddle (peel) sprinkled with polenta (or semolina flour). Shape the pizza on top of that to prevent it from sticking when you slide it onto the pizza stone.
Let the shaped pizza rest for about 5 minutes. You should see a few bubbles forming on the surface, which relaxes the gluten.
When ready to bake, spread some tomato sauce over the base, then sprinkle on the mozzarella, followed by the grated Cheddar. Lastly, layer on the mushrooms, chicken strips, and sliced onions.
Bake for about 10 to 12 minutes until the cheese is bubbling and the dough has puffed up around the edges, becoming crispy on the bottom.
Serve immediately and enjoy your homemade Black Pizza with Chipotle BBQ Chicken Mushrooms. Feel free to make another pizza while you enjoy the first!
