1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener; too cool and the yeast won't be activated)
4 cups all-purpose flour, plus some extra to knead the dough
1/4 cup cornmeal, for pizza stones
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium onions, chopped
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce
1/4 cup instant flour, or enough as need to thicken the pizza topping if it is too runny (recommended; Wondra)
1 pound ground chicken
3 ounces blue cheese
1/2 cup "buffalo wing" sauce (preferably Anchor Bay Wing Sauce made with the recipe from the place where buffalo wings were originally invented)
1 (6-ounce) container plain yogurt
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