In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining ¼ cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.

Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for 1 hour.

Split dough into two. Roll out onto a floured working surface. Trim ends for two clean 4 x 16" rectangles.

Brush dough with buffalo sauce and top with shredded chicken then crumbled blue cheese. You may use more or less than the suggested amounts, based on your liking. Cut in 3" pieces.

Using a greased 9" pan, carefully stack each piece on top of each other, by tilting the pan and adding one piece at a time. The last should be stacked so the raw edge is lined up against the pan.

Bake at 350 for 15 minutes.

While baking, melt your butter and mix in the minced garlic.

After 15 minutes of baking, pull out and brush the top with garlic butter. Bake for an additional 18-20 minutes.

Sprinkle with cilantro and serve warm.