Yield: 2 - 14” pizzas

INSTRUCTIONS:

1. Remove pizza dough from the refrigerator and dust lightly with flour. Let it come to room temperature for 30 – 60 minutes.
2. Add the Pizza Shield and Stone on top of the correct rack in the oven (position 7 for ranges and position 5 for wall ovens).
3. Select Stone-Baked Pizza Mode and follow the instructions to begin preheating.
4. Toss the shredded chicken with 2 tablespoons of buffalo sauce in a medium bowl until well coated.
5. Working one piece at a time, gently stretch the pizza dough, lifting up the dough and rotating it with your hands to allow it to stretch with its own weight. Dust with additional flour if needed to prevent sticking.
6. Lightly dust a pizza peel with an even coating of cornmeal or semolina flour (note: use only enough to prevent sticking, as too much will cause it to burn in the oven). Transfer the dough to the prepared peel.
7. Spread 2 tablespoons of buffalo sauce over the surface of the dough with the back of a spoon, leaving a 1-inch border around the edges for the crust.
8. Sprinkle half of the mozzarella cheese over the sauce, then top with half of the buffalo chicken.
9. Give the pizza a gentle shake on the peel to make sure it moves. If any spots appear to be sticking, gently lift that corner and give it a little more flour. Shake the peel again and add more flour, if necessary.
10. When the preheat cycle ends, transfer the pizza to the preheated pizza stone. After two minutes, the pizza should be evenly golden brown and the tomatoes should be cooked through. Add an additional 15 seconds of cooking time to crisp up the chicken more, if desired.
11. Remove the pizza from the oven and transfer to a plate or pizza pan. Garnish with ranch or blue cheese dressing, a few more dashes of buffalo sauce, and sliced scallions. Allow to cool for 1 minute before slicing and serving.
12. Repeat with remaining ingredients to make a second pizza.