Remove the pizza dough from the fridge and let it proof at room temperature, covered with a kitchen towel for 3-4 hours.

Preheat your oven to 500-550°F and place a pizza steel or stone inside to heat for at least one hour.

In a medium saucepan, heat a tablespoon of oil and cook chicken strips for 5-6 minutes until golden brown. Toss with half the buffalo sauce.

On a floured surface, stretch the proofed dough into a 12-inch circle, keeping the edges thicker for a lovely crust.

Transfer the shaped dough onto a floured pizza peel, spread the remaining buffalo sauce, then layer cooked chicken and mozzarella.

Slide the pizza onto the preheated pizza stone. Bake for 5-6 minutes, then broil for an additional 2-3 minutes.

Remove from the oven, drizzle honey, slice into wedges, and serve warm with ranch or blue cheese dressing.