Preheat oven to 425° F. Lay dough out into a rimmed baking sheet.
Bake dough for 7 minutes.
Take shredded chicken and add ¾ cup of the wing sauce, salt and pepper. Mix.
In a separate bowl, mix your cheeses.
Brush remaining ¼ cup of buffalo sauce across dough. Top with ½ of the cheese mixture.
Evenly distribute the shredded chicken. Then top with remaining cheese.
Bake for an additional 15-18 minutes.
Remove. Let cool for about 5 minutes. Add toppings and serve!
Notes
- Making the dough: If you make the same dough that I make, be sure if you use a stand mixer that you use one with a handle. If the bowl gets stuck, it's easier to remove a bowl with a handle than without. The bowl sometimes will get stuck on doughs that use the hook and REALLY hit it hard, knocking it into place. If it does get stuck, Kitchen Aid suggests that you try one of the following or a combo: 1) Try a warm wet towel around the base for 10 minutes then try to loosen. 2) Try to put some oil at the base. 2) Place it on the floor, straddle it and twist. 4) Use a rubber mallet and hit lightly in handle in the correct direction to dislocate - this was an issue for me since I didn't have a handle or mallet. But, I did smack my hands against the sides in a turning motion and it finally budged like 2 days later.- Plastic Wrap: The dough recipe calls for plastic wrap. YUCK. I haven't used that in years. It's terrible for the environment. I used a large flour sack, but a kitchen towel also works just as well.- Hot ovens: Yes, it's a hot temp. But hot temps make for the best, crispiest pizzas.