For the Dough:

• In a large mixing bowl, add lukewarm water, yeast, and ½ cup bread flour. Whisk to combine well and let sit for 30 min.
• Add cold water and olive oil. Whisk to combine.
• Whisk in sugar and salt.
• Add in remainder of flour and mix first with a spatula and then with hands to form a dough ball.
• Knead the dough on a clean and lightly floured surface (or even right in the mixing bowl) for a few minutes to make sure everything is well incorporated.
• Lightly oil the mixing bowl and place dough ball inside. Cover with plastic wrap and keep in a warm spot for at least 1 hour to rise. You can definitely do this the night before with great results--just store in fridge after an hour or two of letting it rise first.

For the BBQ Chicken Pizza:

• Preheat oven to 375º F (190º C).
• Place chicken onto an ovenproof dish.
• Pour ¼ cup BBQ sauce right over the chicken, slather it all around and add ½ teaspoon salt.
• Bake for 20 minutes or until chicken is done.
• After it comes out of the oven, let cool for a few minutes before slicing it into thin bite-sized pieces.
• Place pizza stone (or an upside down baking tray) into oven and increase oven temperature to 500º F (260º C)---or 550º F (287º C) if your oven goes that high. Let it preheat for 30 minutes before putting in the pizza.
• Use half the dough for one pizza. Keep the other half covered and store that one for later in the fridge.
• Use fingers or rolling pin to form a thin crust on a lightly cornmealed surface or on parchment paper.
• Place the crust onto a pizza peel or the backside of a cookie tray (that is either topped with parchment paper or lightly dusted with cornmeal).
• Add ½ cup BBQ sauce onto crust and spread it around (leaving the edges clean).
• Add cheese (again, avoid edges of crust), chicken, and red onion.
• Sprinkle with ½ teaspoon salt and a pinch of cracked black pepper.
• Carefully slide pizza around on the tray/peel to test its ability to easily slide onto the pizza stone/tray. If you’re not using parchment paper, you may need to add more cornmeal to the bottom of the crust to keep from sticking.
• Slide the pizza (along with the parchment paper if using it) right onto pizza stone. Parchment paper will turn a bit darker but won’t burn. Do not worry.
• Allow pizza to bake for 10 minutes or until cheese is bubbly and crust is crisped up and golden brown.
• Remove from oven and add chopped cilantro.
• Top with some parmesan cheese and red chili flakes, slice into squares, and enjoy!

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