Preheat your oven to 400 degrees.
Unroll the packaged refrigerated pizza dough on its parchment paper. I usually use a large cookie sheet for this, as it is a rectangular crust.
Spread your wing sauce across the pizza crust dough, going almost to the ends but not quite. The reason for this is that when the buffalo chicken wing sauce heats up it thins out and gets runny. By not going to the ends, you can prevent the sauce from running over the edges and ending up on the bottom of your pizza and transferring to your hands and clothes when you eat.
Top the sauce with the shredded chicken, dispersing evenly throughout.
Top with mozzarella cheese, using as much or as little as you like.
Bake pizza for 20-30 minutes, until cheese is a stringy and golden brown.
When it is done, pull it out of the oven and let it rest for 5 minutes so that you don't burn your mouth when you bite into.
