• Preheat oven to 450℉, with convection setting, if possible. Place baking stone in the bottom third of the oven. Gather the ingredients so that you have everything close at hand on the counter or table.

Make the Pizza Dough

• In a large mixing bowl, whisk together 1 1/2 cups 00 Pizzeria Flour, 1 tablespoon nonfat dry milk, 1 1/2 teaspoons granulated sugar, 1 teaspoon instant yeast, and 1/2 teaspoon kosher salt.
• Add 1/2 cup warm water and 2 tablespoons olive oil. Mix together to make a soft dough.
• Knead for 5 minutes, either by hand or by dough hook.
• Place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-30 minutes.
• Lay out a 14″ square of parchment paper on a work surface. Pat the dough into a 10-12″ circle, about 1/8″ thick. Smooth top with an additional 1/2 tablespoon extra-virgin olive oil and allow to rest for about 30 minutes. This will give the dough time to rise and get a little puffy.
• (For a thin and crispy pizza, you'll only want to rest the dough for 10-15 minutes.)

Prepare the Toppings

• Heat a medium skillet over medium heat and fry 3 slices thick-sliced bacon on both sides until nicely browned. Remove from skillet and place on paper towels. When cool, break or cut into small pieces.
• With a boning knife and cutting board, slice 2 each chicken breast into 1" pieces.
• In the same skillet over medium heat, sear the chicken pieces in the bacon grease until browned on all sides, about 8-10 minutes. If necessary, add 1 1/2 tablespoons extra virgin olive oil for the chicken to cook in. Transfer chicken with a slotted spoon to a bowl.
• Shred 1 cup mozzarella cheese using a handheld grater.

Make the Alfredo Ranch Sauce

• (You'll want the alfredo sauce to be as fresh as possible once you make it, so be sure to save this step for last.)
• Mince 1 teaspoon minced garlic and grate 1/3 cup Parmesan with a fine-edged grater.
• Wipe the grease from the skillet with a paper towel. Melt 1/8 cup butter in the skillet on medium low heat and sauté the minced garlic and 1 teaspoon minced dried onion, about 1-2 minutes.
• Stir in chunks of 2 oz cream cheese (softened), and whisk until smooth. Pour in 1/3 cup half and half cream in two parts, stirring well each time.
• Finish the sauce by adding 2 teaspoons Ranch Dressing Mix and freshly grated Parmesan. Season with 1/4 teaspoon freshly ground black pepper. Continue stirring until sauce reaches desired thickness. This will not take long, maybe 30-40 seconds.

Assemble the Pizza

• Using a pizza peel, place the parchment sheet and crust directly on the hot stone in the preheated oven. If you have a convection setting, be sure to use it. Bake for 4-5 minutes until edges begin to turn brown. Remove from oven before crust begins to bubble.
• Flatten any bubbles that may arise.
• Top the pizza with the alfredo sauce, spreading the sauce to the edges of the pizza.
• Sprinkle about 3/4 cups of the shredded mozzarella cheese over the sauce.
• Next, place the chicken pieces on the sauce, followed by the bacon, covering the pizza evenly.
• Finish by sprinkling the remaining mozzarella cheese over the pizza.
• Return crust to the hot stone and bake an additional 7-10 minutes until cheese and sauce is bubbly and lightly golden.
• Remove from oven and place pizza on a serving tray. Allow pizza to cool for about 3-5 minutes before slicing. Garnish with fresh basil, if desired.
• This recipe will make one 12″ pizza and serve 2-4 people.