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1. Preheat your oven to 450°F (232°C). Lightly coat your pizza stone with olive oil to help create a crispy bottom crust.

2. Sprinkle cornmeal on your work surface. The cornmeal acts like tiny ball bearings, making it easier to handle the dough.

3. Roll out your pizza dough into a 12-inch circle. Don’t worry if it’s not perfectly round—rustic shapes give homemade pizza character.

4. Carefully transfer the rolled dough to your prepared pizza stone.

5. Using a small ladle, spread BBQ sauce evenly over the dough, leaving about a ½-inch border around the edges to form the crust.

6. Add your toppings:

7. Slide the pizza into your preheated oven. Bake for 20 to 24 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

8. Remove the pizza from the oven and immediately sprinkle fresh cilantro over the hot surface.

9. Allow the pizza to cool for 1-2 minutes to help the cheese set slightly, making it easier to slice.

Let your pizza dough come to room temperature before rolling – cold dough fights back and shrinks
Pre-bake your crust for 5 minutes before adding toppings to prevent soggy bottoms
Use rotisserie chicken for convenience and flavor – it’s already seasoned and tender
Don’t overload with toppings – too much weight makes the pizza soggy
Mix your BBQ sauce with a tablespoon of honey for extra sweetness
Grate cheese fresh when possible – it melts better than pre-shredded
Keep a close eye during the last few minutes of baking to prevent burning