Buffalo chicken

A chicken wing flattened onto a crust. The sauce is the wing sauce, which since the Anchor Bar built the original in 1964 has meant Frank's RedHot cut with butter, and nothing else works the same way. Frank's is a cayenne pepper sauce, thin and vinegary and only moderately hot, so a whole cup of it goes on a pizza without setting anyone on fire. Try to substitute a habanero sauce and you get heat with no flavour and a pie nobody finishes.

The build

1. Toss shredded cooked chicken in a third of the buffalo sauce and let it sit while the oven heats.
2. Brush the rest of the sauce over the opened dough, right to the rim. It goes on thinner than tomato and it will look like too little. It is not.
3. Mozzarella edge to edge.
4. Scatter the sauced chicken, then thin red onion.
5. Blue cheese crumbles last, so they stay in lumps rather than melting into the mozzarella.

After the oven A zigzag of blue cheese or ranch dressing from a squeeze bottle, and celery cut into fine matchsticks. Both go on off the heat. Dressing in the oven splits and goes grey.

Buffalo sauce

Enough for two 14 in pies

• 120 ml Frank's RedHot Original
• 60 g unsalted butter
• 1 tsp white vinegar
• 1/2 tsp garlic powder
• A pinch of cayenne, only if you want it hotter

1. Melt the butter over a low heat. Do not brown it.
2. Off the heat, whisk in the hot sauce, vinegar and garlic powder until it emulsifies and looks glossy.
3. Use it warm. It will separate as it cools, so whisk it again before it goes on the dough.

The bake

On top

Sauce

Frank's RedHot and melted butter, roughly two to one, whisked while warm. No tomato at all.

Cheese

Low moisture mozzarella for the melt, blue cheese crumbles for the punch. Skip the blue and use a ranch drizzle if the table is squeamish, but it is a different pie.

You got it right when Orange, not red. The chicken is glazed rather than dry, and there is a white streak of dressing that was never in the oven.