In a large mixing bowl, combine the flour, yeast and salt. Stir to blend, then add beer and oil, and continue stirring until the dough starts to come together. (If the dough is too dry, add some water, a tablespoon at a time, until it comes together)

Turn the dough out onto a lightly floured work surface and knead until soft and elastic, dusting with flour as needed to keep the dough from sticking. Shape the dough into a ball.

Transfer the dough to a large lightly oiled bowl, turning the ball over to coat the entire surface with oil. Cover with a clean dishtowel and set aside in a warm, draft-free spot to rise until doubled in size, about 1-2 hours.

While the dough is rising, combine the Tabasco sauce, lemon juice, melted butter, oregano and pepper in a large zip-top plastic bag.

Add chicken tenders, and gently smoosh the bag until they're thoroughly coated with marinade. Place in the refrigerator to marinate until the dough is ready.

In a small bowl, whisk together the Tabasco sauce, melted butter and oregano. Set aside until ready to assemble the pizzettes.

Once the dough has almost doubled in size, start preheating your baking stone and oven at 500F.

While the oven preheats, brown the marinated chicken tenders in a large skillet set over medium-high heat for about 3-5 minutes, or until cooked through. Chop into bite-sized pieces.

Uncover the dough (which should be doubled by now) and punch down. Divide into 8 portions, then roll out each one into a 6" wide circle.

Divide the Buffalo sauce evenly between each of the pizzas, and spread it into a thin layer using the back of a spoon leaving an inch-wide border around the edge. Arrange a layer of chicken tenders, then with a handful of mozzarella and some crumbled blue cheese.

Using a pizza peel liberally dusted with cornmeal, slide the pizzas onto the preheated stone and bake until bubbly and browned, about 15-18 minutes.