Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast |
| 1 cup | Warm water |
| 3½ cup | Flour |
| 1 teaspoon | Salt |
| ¼ cup | Olive oil |
| 2 cups | Barbecue sauce -- divided |
| 3 cups | Mozzarella cheese -- |
| \N \N | Shredded |
| ½ cup | Wisconsin cheese -- |
| \N \N | Shredded |
| 1¼ pounds | Cooked -- shredded meat |
Dissolve yeast in water, set aside. Combine flour and salt in large bowl; make well in center. Add yeast mixture, remaining ¾ cup water and oil. Mix with wooden spoon until ball of dough forms. Turn out onto lightly floured surface. Knead 7 to 8 minutes or until smooth. Place dough in lightly floured bowl; cover with plastic wrap and clean kitchen towel. Let rise in warm place 1½ hours until double. Punch down dough and turn out onto lightly floured surface.
Knead lightly for ablut 2 minutes. Roll or stretch dough into 16 inch circle, about ¼" thick. Place dough circle in a 16 inch pizza pan.
Cover with towel; let rise 45 minutes. Preheat oven to 500 F. Spread ⅔ cup barbecue sauce evenly over dough to within ½ inch of edge.
Mix cheeses; sprinkle over sauce. Bake 10 minutes or until cheese is bubbly. Remove from oven; spread meat over cheese. Pour remaining barbecue sauce over meat.
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