Heat the water in the microwave for 30 seconds at a time until it reaches 110 F. Sprinkle the yeast over the water and let the mixture stand for about 5 minutes.

In a bowl of a stand mixer fitted with the paddle attachment, add the flour and salt and mix for a few seconds using low speed. While the mixer is still running, drizzle the olive oil and keep mixing for a few minutes until the mixture looks crumbly. Add in the yeast mixture and continue to stir until the mixture comes together as a sticky, shaggy dough in the center of bowl.

Gather the dough into a ball and place it on a bowl that is lightly greased with olive oil. Cover with plastic wrap and let sit in the fridge for 2 to 3 days before using. ( if you want to use it immediately, let it sit in the counter at room temperature for 2 hours.) Letting it sit longer in the fridge is recommended to allow the crust to develop its flavor better.

Preheat oven to 375 F. Season chicken breasts with salt and pepper, place in a baking dish and pour BBQ sauce on top. Spread the sauce so the chicken are coated evenly. Bake in preheated oven for 18-20 minutes, let cool slightly and dice the chicken to small cubes.

Preheat oven to 500 F. Pour a little amount olive oil on a large rectangular baking pan and smear to coat the surface. Now take the dough and divide it in half as the dough recipe is enough to make 2 pizzas. I freeze the other half for later use. Toss the dough around with your hands, let the weight of the dough allow it to stretch itself until you form a rough rectangular shape of about 1/4 inch thickness.

Pour and spread a little amount of olive oil over the crust, then sprinkle some salt and pepper. Sprinkle the shredded mozzarella cheese, then add the chicken pieces and the onions. Sprinkle more mozzarella cheese to finish, if desired. Bake in the oven for about 15 minutes or until the cheese has melted and the crust is lightly golden. Top pizza with the fresh, chopped cilantro.