Step 1

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.

Step 2

In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour, nonfat dry milk, granulated sugar, instant yeast, and kosher salt.

Step 3

Add the warm water and 2 tablespoons extra virgin olive oil. Mix together to make a soft dough.

Step 4

Knead for 5 minutes, either by hand or by dough hook.

Step 5

Place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-30 minutes.

Step 6

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 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.

Step 7

(For a thin and crispy pizza, you'll only want to rest the dough for 10-15 minutes.)

Step 8

Heat a medium skillet over medium heat and fry the bacon on both sides until nicely browned. Remove from skillet and place on paper towels. When cool, break or cut into small pieces.

Step 9

With a boning knife and cutting board, slice the chicken breasts into 1" pieces.

Step 10

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 olive oil for the chicken to cook in. Transfer chicken with a slotted spoon to a bowl.

Step 11

Shred the mozzarella cheese using a box grater.

Step 12

(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.)

Step 13

Mince the garlic and grate the fresh parmesan with a fine-edged grater.

Step 14

Wipe the grease from the skillet with a paper towel. Melt butter in the skillet on medium low heat and sauté the minced garlic and dried minced onion, about 1-2 minutes.

Step 15

Stir in chunks of the softened cream cheese and whisk until smooth. Pour in half and half in two parts, stirring well each time.

Step 16

Finish the sauce by adding the Ranch Dressing Mix and freshly grated Parmesan. Season with freshly ground black pepper. Continue stirring until sauce reaches desired thickness. This will not take long, maybe 30-40 seconds.

Step 17

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.

Step 18

Flatten any bubbles that may arise.

Step 19

Top the pizza with the alfredo sauce, spreading the sauce to the edges of the pizza.

Step 20

Sprinkle about 3/4 cups of the shredded mozzarella cheese over the sauce.

Step 21

Next, place the chicken pieces on the sauce, followed by the bacon, covering the pizza evenly.

Step 22

Finish by sprinkling the remaining mozzarella cheese over the pizza.

Step 23

Return crust to the hot stone and bake an additional 7-10 minutes until cheese and sauce is bubbly and lightly golden.

Step 24

Remove from oven and place pizza on a serving tray. Allow pizza to cool for about 3-5 minutes before slicing.

Step 25

This recipe will make one 12″ pizza and serve 2-4 people.