CRUST:

6-7 cups all-purpose flour, divided (or less)
2 pkgs. active-dry yeast (or equivalent)
1 tbsp. salt
2 tbsp. sugar
1/4 cup oil
2 cups warm water

Combine 4 cups of flour, yeast, salt, sugar, oil and water. Mix until the dough falls in sheets off of the spoon. Stir in the remaining flour, 1/2 a cup at a time, until the dough is manageable. Turn out onto a floured surface and knead dough for 5 to 7 minutes or until smooth and elastic. Put in a greased bowl. Let rise for 1 hour or until doubled in size.

RANCH SAUCE:

4 tbsp. (1/2 stick) butter
4 tbsp. all-purpose flour
1 1/2 to 2 cups milk
1/4 cup Ranch dressing (HIDDEN VALLEY®)
1/2 tsp. garlic powder
pinch salt

Combine butter and flour in a saucepan, cook over medium heat for about 1 minute. Add milk and whisk. Add Ranch dressing, garlic and salt. Whisk until the sauce thickens.

BUFFALO CHICKEN:

2 lb. boneless chicken, cut into cubes
1/2 (12 oz.) bottle hot sauce (FRANK'S® original buffalo)
about 3 cups shredded Mozzarella cheese
1 tbsp. oil
salt and pepper, to taste

Sauté chicken in about a tablespoon of oil, and add salt and pepper to taste. Once the chicken is cooked through, add hot sauce and lower the heat. Let the chicken cook in the hot sauce until it has thickened. About 4 to 5 minutes.

ASSEMBLY:

Punch down your dough and form into 2 smooth balls. Cover and let them rest for another 10 minutes. Roll out, or stretch your dough by hand until it fits in your greased pizza pan. Spread an even layer of sauce on the dough (not too much, because it will make your dough soggy). Sprinkle with a little cheese, about 1/2 a cup. then add your chicken, and a little more cheese.

Bake in a 425°F oven for 15 to 17 minutes or until golden brown, and the cheese is bubbly.

This recipe makes 2 large pizzas. Just cut everything in half if you'd only like to make one. Hope it was easy enough to follow! And I hope you like it as much as my family does!

Submitted by: Hannah Prevost