Step 1

For the crust: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

Step 2

In a mixer, combine the flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Step 3

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat the dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Step 4

For the toppings: Preheat the oven to 375˚. Put the chicken breasts in a baking dish and top with 1/2 cup BBQ sauce, turning to coat. Bake for 25 minutes, or until the chicken is cooked through. Let cool slightly, then chop.

Step 5

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Step 6

Top the pizza crust with the mozzarella slices, red onion, and chicken. Drizzle with the remaining 1/2 cup BBQ sauce.  Bake for 15 to 17 minutes, or until the crust is golden brown and the toppings are bubbly. Top with the cilantro.