Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.
If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.
Place one boule on your floured work surface.
Shape the dough with your fingers.
Place the dough on thee back of your hands and start stretching.
Continue stretching until the dough tells you it's done, and you've reached the desired size.
Place the dough on your LIGHTLY floured peel.
Spread barbeque sauce on the dough.
Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.
Add the smoked chicken.
And then the cheese.
Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.
So you can cool it down with a wet rag.
Much better... doesn't have to be exact.
Shuffle the pizza onto the stone.
How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.
You want to make sure the bottom crust is done, but not burnt.
Enjoy