Step 1

In the bowl of an electric mixer, mix yeast and warm water together. Allow the yeast a few minutes to soften, then add sugar, olive oil, and salt. Mix on low speed with the dough hook attachment, and then gradually add flour. When a dough has formed, turn the speed up to medium and knead with the dough hook for 4-5 minutes. Add additional flour as needed as you go. The dough should pull away from the sides of the bowl and be slightly sticky.

Step 2

Remove the dough from the bowl, clean the bowl, and then coat the inside with a little oil. Place the dough back into the bowl and cover. Allow to rise in a warm place (I use the bread proof setting on my oven) until doubled in size, about 30-45 minutes.

Step 3

Preheat oven to 450 degrees. Punch the dough down, and divide into two equal portions. On a well-floured surface, stretch the dough into a disk shape. If the dough has too much elasticity and bounces back, you may need to let it rest for 5-10 minutes before continuing to roll it out into the shape of your pizza. I find it easiest to just place it on the baking sheet and then press it to the edges with my fingertips. Repeat with the other half of the dough.

Step 4

Place the dough on greased baking sheets sprinkled with cornmeal, and then spread barbeque sauce, chicken, cheese, and red onion over the top.

Step 5

Bake on top rack for 10-12 minutes, or until cheese is very bubbly and browned.

Step 6

I like to transfer my pizza to a cooling rack for 5 minutes before cutting on a board so that bottom of the crust stays crisp.

Step 7

Slice and serve.