Crispy Buffalo Chicken Pizza

One hour before baking, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 500°F. Transfer dough to clean counter, form into smooth, tight ball. Place on lightly greased surface and cover loosely with plastic wrap and let sit for 1 hour at room temperature.

Coat ball of dough generously with flour and place on well-floured counter top. Use fingertips to gently flatten dough into an 8-inch disk, leaving 1 inch of outer edge slightly thicker than the center. Using hands, gently stretch dough into a 12-inch round, working along edges and giving the disk quarter turns. Transfer dough to a well-floured pizza peel and stretch into a 13-inch round.

Mix cream cheese and hot sauce together until smooth. Spread even on top of pizza dough, leaving a 1-inch border for the crust. Sprinkle with half the shredded cheese, top with all the chicken, and sprinkle with remaining cheese.

Slide pizza carefully onto baking stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes. Transfer pizza to wire rack and cool 5 minutes before slicing and serving.