Step 1: Prepare the Dough and Preheat

1. Dough at Room Temp: If using store-bought or refrigerated homemade dough, let it sit on a lightly floured counter at room temperature for at least 30 minutes (or up to an hour). This relaxes the gluten, making it much easier to stretch without shrinking back.
2. Preheat Oven & Surface: Place your pizza stone, steel, or heavy-duty baking sheet on an oven rack positioned in the lower third of the oven. Preheat the oven to the highest temperature it can reach, typically 475°F – 500°F (245°C – 260°C). Let the surface preheat for at least 30 minutes (ideally 45-60 minutes for stones/steels) to get screaming hot – this is crucial for a crispy crust.
3. Prepare Toppings: While the oven preheats, ensure all your toppings are ready: chicken cooked and shredded/diced, pineapple drained and patted dry, onion thinly sliced, bacon cooked and crumbled (if using), cheese shredded.

Step 2: Shape the Dough

1. Flour Surface: Lightly flour your work surface and your hands. Gently place the room-temperature dough ball on the surface.
2. Stretch, Don’t Roll (Ideally): Using your fingertips, gently press down in the center of the dough, working your way outwards, leaving a slightly thicker rim for the crust. Pick up the dough and let gravity help stretch it, rotating it gently over your knuckles. Avoid using a rolling pin if possible, as it can deflate the air bubbles that create a light crust. Aim for a 12- to 14-inch circle. If the dough keeps shrinking back, let it rest for 5-10 minutes, covered, then try again.
3. Transfer to Peel/Parchment: Lightly sprinkle your pizza peel (or a large piece of parchment paper) with cornmeal or semolina flour. Carefully transfer the stretched dough onto the prepared peel or parchment. Reshape gently if needed.

Step 3: Assemble the Pizza (Work Quickly!)

1. The Sauce Layer: Spread the 1/2 cup of BBQ sauce evenly over the dough, leaving about a ½- to 1-inch border for the crust. Use the back of a spoon to spread it thinly – too much sauce can make the center soggy.
2. First Cheese Layer: Sprinkle about half of the shredded mozzarella cheese evenly over the BBQ sauce. If using optional cheddar/gouda, sprinkle it on now too. This base layer helps create a barrier between the sauce and toppings.
3. Distribute Toppings: Evenly distribute the cooked chicken, drained pineapple chunks, and thinly sliced red onion over the cheese layer. If using bacon or jalapeños, add them now. Try not to overload the pizza, as this can lead to uneven cooking and a soggy crust. Ensure toppings go close to the edge but not quite onto the crust border.
4. Final Cheese Layer: Sprinkle the remaining mozzarella cheese over the toppings.
5. Optional Drizzle: If desired, drizzle a little extra BBQ sauce lightly over the top of the assembled pizza.

Step 4: Bake to Perfection

1. The Transfer: Carefully open the hot oven. Position the pizza peel just over the back edge of the hot stone/steel/baking sheet. With a confident, quick shimmying motion, slide the pizza off the peel and onto the hot surface. If using parchment paper, slide the parchment paper with the pizza onto the hot surface (you can often carefully pull the parchment out from under the pizza after 5-7 minutes of baking, but it’s okay to leave it).
2. Bake: Bake for 10-15 minutes (time will vary depending on oven temp and crust thickness). Look for these signs of doneness:

   • The crust should be golden brown and puffed, especially around the edges.
   • The cheese should be fully melted, bubbly, and possibly developing some light brown spots.
   • The bottom crust (if you can carefully lift an edge with a spatula) should be firm and browned.

3. Rotate if Needed: If your oven has hot spots, you may need to rotate the pizza 180 degrees halfway through baking for even cooking.

Step 5: Finish, Rest, and Slice

1. Remove from Oven: Carefully slide the pizza peel (or a large spatula/tongs) under the cooked pizza and remove it from the oven. Transfer it to a wire rack or a cutting board.
2. Add Fresh Herbs: If using fresh cilantro, sprinkle it over the hot pizza now. The residual heat will release its aroma.
3. Rest Crucial: Let the pizza rest for 3-5 minutes before slicing. This allows the cheese to set slightly, preventing the toppings from sliding off when you cut into it.
4. Slice and Serve: Use a sharp pizza cutter or large knife to slice the pizza into wedges. Serve immediately and enjoy the delicious sweet, savory, and smoky flavors!