Preheat oven as high as it will go, preferably to 550°F. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself (or nearly spread itself) to the edges of the pan. Simply lift the edges of dough to pull toward the sides of the pan if necessary. This will help loosen any trapped air under the dough as well. If there are any large air bubbles, nudge them down with the back of a knuckle.
In a mixing bowl, toss together the cubed or shredded turkey and barbecue sauce. Spread half of the mixture on each pizza right to the edges of the dough. Divide the cheese and top each pizza evenly to the edge.
Put into the hot oven and bake for 12-20 minutes (depending on how well done you want your pizzas.) You can check the underside of the pizza crust for doneness by lifting the edge gently with a flexible spatula (like a fish turner). A finished pizza will have a crisp, deep-brown bottom and a bubbly, golden- to deep-golden brown top. I pull my pizzas when the edges have some deeply caramelized (read: lightly charred) edges and some dark brown bubbles on top.
Use your flexible spatula to slide under the pizza and edge it out onto a cutting board, top with any remaining desired toppings. Let rest for 5 minutes before slicing into wedges, then let it rest without moving it or prying the pieces apart for another 3 minutes before serving.