In a large bowl, combine the bread flour, salt, and Fleischmann’s® RapidRise® Instant Yeast. Add the water and oil, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough will be wet and sticky; this is normal!
250 g bread flour, 7 g Fleischmann’s® RapidRise® Instant Yeast, 1 teaspoon fine sea salt, 160 g water, 21 g oil
Knead on a lightly floured surface until elastic, about 4 to 6 minutes. Transfer the dough back to the mixing bowl, cover with plastic wrap, and let rest for 10 minutes.
Generously drizzle a 13 x 9-inch (33 x 23-cm) nonstick baking pan with oil. Turn the dough out into the pan and turn it to fully coat it in the oil. Gently spread and shape the dough into a rough rectangle shape by pressing it down and dimpling the surface with your oiled fingers. The dough won't reach the edges of the pan at this time. Cover with plastic wrap or a kitchen towel and allow to rest for 15 minutes.
Uncover the dough and continue dimpling and stretching the dough out with your fingertips. It should be a little more than halfway to the edges by now. Cover with plastic wrap or a kitchen towel and allow to rest for 15 more minutes.
Return to the dough and dimple and stretch the dough, using extra oil on your hands as needed, until it reaches the edges and corners of the pan. Cover the pan and allow to rise for 1 hour. This will be the last rise required!
Position an oven rack in the bottom third of the oven and preheat the oven to 500°F (260°C).
Remove the plastic wrap from your dough and, if necessary, coax any dough back into the corners of the pan. Add a generous layer of cubed, low-moisture mozzarella to the surface of the dough, making sure to take it all the way to the edges of the pan.
370 g mozzarella cheese
In a medium bowl, combine the shredded chicken and buffalo sauce and stir until the chicken is evenly coated. Add the shredded chicken on top of and in between the cubed cheese, then top with the remaining shredded mozzarella. Spoon the pizza sauce in even rows on top, leaving some areas unsauced, and top with crushed red pepper flakes, if desired.
405 g shredded chicken, 120 g buffalo sauce, 85 g shredded mozzarella, 270 g pizza sauce, crushed red pepper flakes
Bake for 13-15 minutes, until the edges are a deep golden brown and the cheese is melted and bubbling on top. Sprinkle chopped parsley on top and allow the pizza to cool in the pan for 5 minutes, then carefully remove the pizza to a cutting board.