Ingredients :

• Buffalo Sauce — This is the heart of the recipe. Choose a sauce like Frank’s RedHot or any store-bought buffalo sauce — the key is that it’s vinegary and spicy, not sweet. Dose according to your tolerance, but don’t be too shy: the filling absorbs a lot of it during baking.
• Pizza Dough — Fresh dough from the bakery aisle or the kind in a tube, both work. The critical point: it must be at room temperature before rolling it out. Cold dough snaps back, you’ll fight it for ten minutes and lose your patience. Twenty minutes out of the fridge is enough.
• Mozzarella and Cheddar — Grate them yourself if you can. Pre-shredded mixes contain anti-caking starch that prevents that beautiful, gooey melt. A block of each, a coarse grater — it takes five minutes and the result is incomparable.
• Shredded Cooked Chicken — Leftover roast chicken, poached breast, or even well-drained canned chicken. Shredded chicken soaks up sauce better than cubed pieces — every fiber is coated, nothing stays dry in the center.