Preheat oven with a pizza stone inside to 475 **
After the dough has risen for the first time, instead of shaping the dough into 2 long loaves, shape one of the loaves into a ball. Let rise about 40 minutes, until doubled.
Meanwhile, make Alfredo sauce. Allow to cool for a few minutes before putting on the pizza dough.
Using a small rolling pin, spread pizza dough out to make crust. About 3/4 inch thick, and 14 inches across.
Spread Alfredo sauce over the top of the dough. Leave about 1/2 inch free on each edge.
Lay spinach over sauce.
Sprinkle chicken around the entire pizza.
Spread cheese evenly over the spinach and chicken.
Carefully transfer to oven using a pizza peel, sprinkled with flour and corn meal (Tip: before we transfer the pizza we make sure the dough is loose on the pizza peel, by shaking the peel a little bit. If it is not moving freely lift up the edges of the pizza and add a little more cornmeal all around until it is loose)
Bake for 9 to 10 minutes. **
Cut into slices and enjoy.