Place a pizza stone or inverted baking sheet on the center rack and heat oven to 500°F (or as high as your oven goes). Let it preheat for at least 30 minutes so the stone gets screaming hot.

In a small bowl, beat together the softened cream cheese, sour cream, and garlic powder until smooth and spreadable. This replaces traditional tomato sauce and gives that classic popper flavor.

On a lightly floured surface, roll or stretch the dough into a 12-inch circle. Transfer to a piece of parchment paper dusted with cornmeal - this helps it slide off onto the hot stone later.

Spread the cream cheese mixture evenly over the dough, leaving a 3/4-inch border for the crust. Sprinkle with half the mozzarella, then scatter the bacon, two-thirds of the jalapeno rings, and the remaining mozzarella. Top with cheddar and the rest of the jalapenos. Dust with smoked paprika if using.

Carefully slide the pizza (parchment and all) onto the hot stone. Bake 12-15 minutes, rotating halfway through, until the crust is deeply golden and the cheese is bubbly with some browned spots. The jalapenos should be slightly charred at the edges.

Let the pizza rest on a cutting board for 3 minutes - this keeps the cheese from sliding off when you slice. Cut into 8 slices and serve hot.