Make the Dough (Mix + Rest):

In a large bowl, whisk together flour, salt, sugar, and yeast.

If using active dry yeast, dissolve it in the warm water with the sugar and let it sit 5–10 minutes until foamy.

Add warm water and olive oil to the dry ingredients and mix until fully combined.

Knead for 3–5 minutes until the dough becomes slightly smooth.

Cover and let rest for 30 minutes.

Stretch and Fold:

Grab one side of the dough, stretch it up, and fold it over.

Turn the bowl and repeat on all four sides.

Cover and rest 30 minutes.

Repeat this process two more times, with 30-minute rests between each round.

Bulk Rise:

After the final stretch-and-fold, cover and let the dough rise for 90 minutes.

The dough should become puffy and elastic.

Pan Proof:

Generously coat a 12” cast iron skillet with 1–2 tbsp butter.

Transfer dough into the skillet, flip to coat in butter, and gently press toward the edges.

Rest for 10 minutes, then press again if needed.

Cover and let rise another 60–90 minutes until well-risen.

Prepare the Ranch:

Whisk together mayo, sour cream, and buttermilk.

Add ranch seasoning to taste and mix until smooth.

Chill until ready to use.

Cook the Chicken:

Season chicken thighs with salt, pepper, and any additional spices you like.

Sear in a pan over medium-high heat until fully cooked through.

Let cool, then dice into bite-sized chunks.

Mix melted butter and buffalo sauce.

Toss with melted butter and buffalo sauce until well coated.

Par-Bake the Dough:

Preheat oven to 500°F.

Lightly drizzle olive oil over the dough and dimple it with your fingers like focaccia.

Bake for 15 minutes.

Remove from oven and let cool for 2 minutes.

Add Toppings & Finish Baking:

Top with grated mozzarella, spreading all the way to the edges for that crispy cheese crust.

Add a generous layer of buffalo chicken.

Return to oven and bake another 10 minutes, or until cheese is deep golden and crisp.

Final Touches:

Let pizza cool for 5 minutes.

Run a thin spatula along the edge to loosen the cheese crust.

Lift to check the bottom; if it needs more browning, finish it on the stovetop over medium heat for 1–2 minutes.

Transfer to a wire rack.

Drizzle with buffalo sauce and ranch.

Finish with blue cheese crumbles and sliced green onion.