For pizza dough: Add water and yeast to a mixing bowl. Let it sit for 5 minutes or so to activate the yeast. Add the sugar, oil, salt and flour (starting with 3½ cups). Mix until dough comes together, slowly adding the remaining ½ cup of flour as needed. Remove dough ball from the mixer onto a clean countertop dusted with flour (if it's too sticky to handle, add another sprinkle of flour until you can handle the dough). Knead for ~3 to 5 minutes or until smooth. Place in a bowl coating with olive oil. Cover with a clean kitchen towel and let it sit in a warm spot until doubled in size, a couple hours. Divide in half and again if it's too sticky add a tablespoon of flour until it feels soft and smooth. Let the two dough balls rest for 5-10 with a towel covering them until ready to roll out the dough.
For the pizza: Preheat a pizza stone in the oven at 500 degrees for ~20 minutes before you are ready to put pizza in (not a necessity but it makes a better crust to let it get nice and hot). Meanwhile, sprinkle a teaspoon of cornmeal onto the parchment paper. Roll out your pizza dough on parchment paper to ~14. Using your fingers or a pastry brush, brush olive oil around the edges of the dough. Top it with buffalo sauce, shredded mozzarella, smoked chicken, spinach leaves, black olives and goat cheese. Using a pizza peel, carefully slide pizza (including parchment paper) into the hot oven. Bake for ~7-8 minutes or until cheese is melted and underside of pizza is slightly crisp.
Notes
If you prefer your goat cheese less brown (which I do), add it halfway through the cooking time. Although the oven will be very hot and you will need to carefully drop pieces onto the pizza.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/buffalo-chicken-pizza-with-goat-cheese/