For the dough mix flour and salt in a large bowl.

In separate bowl add 100° water sugar and yeast and stir. Sit aside for 5-10 mins for yeast to bloom. It should look foamy like the head of a beer.

Add wet ingredients to the dry and add oil. Mix well until a dough forms.

Pour out onto floured surface and knead for 10 minutes. If too sticky add a little flour at a time until its workable. Dont add too much flour it could deactivate the yeast.

Place back in greased bowl cover and put in a warm place to proof for an hour or doubled in size.

In the meantime get toppings ready. I use a wal mart rotisserie chicken bc its already seasoned and cooked. Shred or slice chicken into bite sized chunks.

Add about a cup or desired amount in a bowl and coat well with buffalo sauce.

Go ahead and sautee onions and work on any other toppings you may want. Banana peppers are great on this too.

When dough is ready cut in half and roll out enough for extra dough to hang off the side.

In a zip lock bag put about 3 or 4 cups of cheddar cheese and 2 tbsp of dry ranch seasoning and shake to coat.

Put cheese almost to the edge all around pizza and try to compact cheese together as best as you can and fold over extra dough and seal. Stuffed crust done.

On the base of pizza put a layer of buffalo sauce and ranch dressing both.

Add toppings and layer with mozzarella cheese.

Bake on 450° for 15 to 20 minutes or until dough is golden brown and cheese is melted and bubbly.

Melt half a stick of butter and add parsley and parmesan cheese.

Baste crust generously with butter let cool for about 5 or 10 minutes and enjoy!!!! A round pan is better i just didnt have one at the time.

Also you can drizzle ranch and buffalo sauce over the top.