Prepare the Dough: Follow the instructions from the Cooked Wiki recipe (

) (stand mixer, food processor, or by hand method). Mix the flour, yeast, salt, and water until a smooth, silky ball forms (about 10 minutes kneading). Cover and let rise in a warm spot until doubled, about 2 hours. Oil a 12-inch cast iron skillet generously with 2 Tbsp olive oil. Transfer the dough to the skillet, turn to coat in oil, and gently stretch toward the edges (it may not reach fully at first). Cover and let relax for 30 minutes, then stretch again to fill the pan. Set aside while prepping toppings. (If the dough resists, rest 10 more minutes.)

Bake the Chicken: Preheat oven to 425°F (220°C). In a separate oiled skillet or baking dish (or reuse the pizza skillet after dough if timing allows), toss diced chicken with 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Drizzle with 1 Tbsp olive oil. Spread evenly and bake for 15-18 minutes, stirring halfway, until golden and cooked through (internal temp 165°F/74°C). Let rest 2 minutes, then chop into smaller bites if needed. Increase oven to 500°F (260°C) for the pizza.

Cook the Turkey Bacon (if not pre-cooked): While chicken bakes, cook turkey bacon in a skillet over medium heat until crisp, about 5-6 minutes (it crisps faster than pork). Drain on paper towels and crumble.

Make the Sonoran Mustard Velouté Sauce: In a heavy-based saucepan over medium-low heat, melt the butter. Add flour and stir to form a roux; cook gently for 2-3 minutes until lightly golden. Whisk in white wine and reduce slightly (about 1 minute). Gradually add chicken stock in three parts, whisking constantly to keep smooth. Add bay leaf, increase heat to medium, and bring to a bubble while stirring. Reduce heat to low and simmer 10-15 minutes until thickened. In a small bowl, mix 3 Tbsp Sonoran Sweet Heat Mustard with 2 Tbsp of the hot sauce to form a slurry (no lumps!). Stir slurry back into the pot, then add cream, dried thyme, and lemon juice. Simmer 2 more minutes, season with salt and pepper to taste, and remove bay leaf. Keep warm. (Makes ~1 cup; use ½-¾ cup for pizza, reserve extra for dipping.)

Assemble the Pizza: Spread ½-¾ cup warm velouté sauce evenly over the dough, leaving a ½-inch border. Layer on the baked chicken, crumbled turkey bacon, sliced red onions, and pickle slices (or ribbons). Sprinkle the reduced mozzarella and cheddar evenly over top—spread cheese thin for optimal melt.

Bake the Pizza: Place the skillet directly on the oven's lowest rack. Bake for 12-15 minutes, rotating halfway, until the crust is deeply golden and cheese is bubbly and browned. If browning unevenly, broil for 1-2 minutes at the end. Let cool 5 minutes in the skillet before slicing.

Serve: Slice into 8 wedges. Enjoy hot—pairs great with a crisp green salad to balance the richness.