Instructions
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In a glass measuring cup, combine warm water with yeast and sugar. Allow to proof for 5-10 minutes.
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To the bowl of a stand mixer, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, mixing until dough forms a ball. Add 1-2 Tbsp olive oil if additional moisture is needed. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly one hour.
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Preheat oven to 450°F. Coat a baking sheet with olive oil. Shape dough to desired size. Spread 1/4 cup barbecuse sauce over surface of dough. Use remaining 1/4 cup barbecue sauce to coat shredded chicken in a medium bowl. Add all toppings, finishing with Parmesan cheese, mozzarella cheese and a sprinkle of ground black pepper and cilantro if desired.
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Bake for 15-18 minutes or until desired crispness is reached.
