Step 1

Slice the bacon into bite sized pieces. In a medium pot over medium heat, add bacon and cook until browned and crispy. Remove bacon with a slotted spoon and place onto a paper towel lined plate.

Step 2

Flatten and stretch dough into 15-16" pies, sprinkling bread flour on the dough as needed to avoid sticking. If cooking in indoor oven, place dough on pizza peel prepared with a sheet of parchment paper. If using an outdoor oven, just place on a pizza peel.

Step 3

Starting from the outside and moving inward, spread a light even layer of cheese onto the dough. Evenly spread chicken and bacon across pizza.

Step 4

Choose ONE coothing method below.

Step 5

Preheat to 550F for 45 minutes with pizza steel or stone on bottom rack.Using the pizza peel, carefully move pizza to oven (parchment paper should make it slide easily - you can leave it on the paper or remove the paper after 1 minute of cooking), and cook for about 6 minutes, watching closely for crust color and cheese burn. Avoid rotating when baking in home ovens as temperature loss from opening the door often does more harm. If top needs more color, turn on broiler for 1-2 minutes towards the end.

Step 6

Preheat your Ooni (or other portable outdoor pizza oven) for 25 minutes. The oven should reach near 850F in this time. Reduce the flame to very low. Place pizza in oven and cook for ~3 minutes (+/- 30 seconds depending on color) rotating as needed. TIP: if using an Ooni or another model of outdoor pizza ovens, reduce the heat to low just as you place the pizza in; this creates really great crust color without burning the cheese too early. This may increase cook time slightly.

Step 7

Let pizza cool for one minute on a wire rack or cutting board.

Step 8

Drizzle ranch across pizza and top with parsley and lemon zest; slice and serve.