In a large bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently, and let sit for about 5 minutes until frothy.

In a small bowl, whisk together olive oil, minced garlic, sea salt, and Italian seasoning. Pour half into the yeast mixture and stir in flour until a sticky dough forms.

Transfer the dough to a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.

Preheat your oven to 450°F (232°C).

In a medium bowl, combine ranch dressing, buffalo sauce, and shredded rotisserie chicken. Mix well.

Coat a 12-inch skillet with the remaining olive oil mixture. Press half of the risen dough into the bottom of the skillet and layer half of the chicken mixture and half of the cheeses.

Roll out the remaining half of the dough and place it over the filling. Dimple the top layer and add the rest of the chicken mixture and remaining cheeses.

Bake in the preheated oven for 12 minutes, then check for bubbling cheese. Continue baking for another 14-16 minutes until golden brown.

Allow to cool for a few minutes, then drizzle with additional buffalo sauce and ranch dressing before slicing.