To make the dough: In a large mixing bowl, combine the flour, salt, yeast, 2 tsp of the olive oil and the water. Stir with a wooden spoon until a shaggy dough forms. Do not knead the dough. Cover and allow to rise for 8 hours or up to 24. The dough should reside substantially inside the bowl.
Carefully transfer the dough to a lightly floured work surface. Divide the dough in half and for 2 balls.
Grease two 12-inch cast-iron skillets with the remaining 2 Tbsp of olive oil. Place a ball of dough into each pan, turning it to coat it entirely in oil an all sides. Using your palm, flatten the dough gently, pressing it out toward the edges of the pan. Don't worry about getting it perfect at this stage; it will cover the pan more easily after it rises. Cover the dough with a kitchen towel and allow it to rise for 2 hours on the countertop.
Preheat oven to 550F.
Using your fingertips, press the risen dough lightly to cover the bottom of the pan entirely.
To make the toppings: Place the chicken in a bowl. Pour in 1/4 cup of the barbecue sauce and stir to coat. Season with salt and pepper to taste.
Divide the remaining 1 cup barbecue sauce evenly onto each of the pizzas. Sprinkle each pizaa with 1 cup of the cheese. Evenly distribute the barbecue chicken between the 2 pizzas. Sprinkle each pizza liberally with red onion and cilantro.
Bake for 15 minute, or until golden brown on the bottom, bubbly and fragrant. Carefully transfer the pizzas to a cutting board and allow them to rest for 5 minutes before slicing.
"00" flour is a special Italian flour, sometimes called Tippo 00 flour. Look for it in Italian grocers in small bags.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!
Course: Main Course
Author: Maya Wilson, "Alaska From Scratch" Cookbook