Make crust one day before you plan to make the pizza.

1/3 cup plus 1 tablespoon warm water (105 – 115F)
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
½ cup Bullseye Original BBQ Sauce
1 ½ teaspoons olive oil
1 cup shredded Mozzarella
½ cup grated Gouda cheese (preferably smoked)
½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. Sauté chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.