Preheat Your Oven: Set your oven to 475–500°F (245–260°C). If you have a pizza stone or steel, place it in the oven while it heats for at least 30 minutes. If not, use a heavy baking sheet turned upside down.

Prep the Bacon and Chicken: Cook the bacon until crisp, then crumble. If your chicken isn’t cooked yet, season lightly with salt and pepper and sauté or bake until done. Let it cool and shred or dice.

Get the Dough Ready: Let the dough sit at room temperature for 30–45 minutes so it relaxes. This makes stretching easier and prevents tearing.

Shape the Dough: Lightly dust your counter and hands with flour. Press the dough into a 12–14 inch circle, leaving a slightly thicker rim. If it springs back, rest it for 5 minutes, then continue.

Build on a Peel or Pan: Sprinkle cornmeal or flour on your pizza peel or baking sheet. Transfer the dough carefully so it doesn’t stick.

Make the Ranch Base: In a small bowl, mix the ranch with minced garlic (if using). Spread a thin, even layer over the dough, leaving the rim bare. A little goes a long way—you don’t want soggy pizza.

Add Cheese and Toppings: Sprinkle most of the mozzarella and cheddar over the sauce. Add chicken, bacon, and red onion in an even layer. Top with the remaining cheese. Add a pinch of black pepper or crushed red pepper if you like heat.

Brush the Crust: Lightly brush the outer rim with olive oil for a golden finish.

Bake: Slide the pizza onto the hot stone/steel or place the baking sheet in the oven. Bake for 10–14 minutes, until the crust is puffed and deep golden and the cheese is bubbling with a few browned spots.

Finish: Let the pizza rest 2–3 minutes. Sprinkle with chopped chives or green onions. Drizzle a little extra ranch on top if you like, but go light so you keep the crust crisp.

Slice and Serve: Cut into 6–8 slices and serve hot.