This recipe would suit a variety of pizza styles, but we think neo-Neapolitan, sourdough, or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Fire up your oven, aiming for 872°F (450°C) on the stone baking board inside. Use the infrared thermometer to measure the temperature quickly and easily.

Shred the chicken and then, in a large bowl, mix thoroughly with the garlic mayonnaise and ¾ of the hot sauce, reserving the remaining hot sauce for post-bake.

On a lightly floured surface, stretch out one dough ball to 12 inches and lay it over a lightly dusted pizza peel. Sprinkle an even layer of shredded mozzarella over the top. Scatter half of the sauced and shredded chicken evenly across the base. Top with red onion and jalapeño slices, and crumbled gorgonzola. (You can choose to add the gorgonzola post-bake if you prefer fresh blue cheese over cooked.)

Slide the pizza off the peel into the oven. Cook for 90 seconds, turning regularly (every 15 to 20 seconds or so) to ensure an even cook.

Remove the pizza and lightly brush the crust with the remaining hot sauce. Add a dash of additional hot sauce if desired, then serve immediately. Repeat for the remaining pizza.