Take your pizza dough out of the fridge about an hour before you want to start cooking. Room temperature dough stretches so much easier and won’t keep springing back on you.

Place a pizza stone or heavy baking sheet in your oven and preheat to 450°F. You want it really hot – let it heat for at least 30 minutes. This gives you that nice crispy bottom crust.

While the oven heats, prep your toppings. I like to get everything ready because once you start assembling, things move quick. Mix your diced chicken with about 1/4 cup of the barbecue sauce to keep it moist and flavorful.

Dust your work surface with cornmeal – this helps the pizza slide easily and adds a nice crunch. Stretch your dough into a roughly 14-inch circle. Don’t worry about perfect shapes; just make sure it’s even thickness. If it feels like it’s fighting back, let it rest for 5 minutes and try again.

Brush the entire surface of the dough with olive oil – get right to the edges. This creates a barrier that helps prevent the sauce from making your crust soggy.

Spread about 3/4 cup barbecue sauce in a thin, even layer, leaving a 1/2-inch border for the crust. Less is more here – too much sauce will make your pizza wet.

Layer on about 1 cup of mozzarella, then add your sauced chicken, crumbled bacon, and red onion slices. Top with the remaining cheese. The cheese on top will protect your toppings from burning.

Carefully slide your pizza onto the hot stone or baking sheet. I find it helps to give the pizza peel or sheet pan a little shake first to make sure nothing’s sticking.

Bake for 15-18 minutes. You’re looking for edges that are golden brown and cheese that’s fully melted with some brown spots. The bottom should be crispy and browned when you lift it with a spatula.

As soon as it comes out, sprinkle with fresh cilantro. Let it rest for about 2 minutes before slicing – this gives the cheese a chance to set slightly so it doesn’t all slide off with your first cut.