For the dough: Add 2 cups cold water to bowl of a stand mixer. Add oil, sugar, salt and yeast and mix with a wire whisk until blended evenly, 1 minute. Add flour, then blend with the dough hook until a dough ball is formed, about 15 minutes. (Knead dough by hand to form dough ball if needed.) Portion into smaller dough balls and lightly spray with cooking spray. Individually wrap dough balls tightly in plastic wrap. Refrigerate for 24 to 48 hours. Refrigerate for 24 to 48 hours.
For the sauce: Mix the unpeeled and peeled ground tomatoes together with the basil, oregano, marjoram, sugar and garlic in a large container. Refrigerate for 24 to 48 hours to allow flavors to release and blend.
For the pizza: Preheat the oven to 550 degrees F.
Coat a dough ball in flour and cornmeal and hand toss to an 18-inch diameter. Evenly distribute ten 1-ounce portions ricotta around dough. Evenly spread blue cheese crumbles around dough. Evenly spread shredded mozzarella over ricotta and blue cheese, leaving a 1-inch border empty for the crust. Top mozzarella with shredded chicken and shredded pepperoni. Slowly pour hot sauce over the whole pizza in a spiral to make sure that there is not too much sauce in one place. Bake until crust is golden brown, about 10 minutes. Evenly pour blue cheese dressing and additional hot sauce over hot pizza. Cut into 8 even slices and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pinky G's Pizzeria, Jackson, WY