To make the crust, start by placing a pizza stone on the lower middle rack of your oven and preheat it to 500° F. This high temperature is essential for a crispy crust.
In a mixing bowl, combine the lukewarm water and active-dry yeast. Stir until the mixture resembles miso soup. Let it sit for a few minutes until it becomes frothy. This indicates that the yeast is activated and ready to work its magic.
Next, add the unbleached all-purpose flour and kosher salt to the yeast mixture. Mix until the dough just comes together, avoiding overworking it at this stage.
Turn the dough onto a lightly floured surface and knead it gently for about five minutes. You want it to be smooth and elastic, slightly tacky but not sticky. If it’s too sticky, gradually add more flour, one tablespoon at a time, until it reaches the right consistency.
Once your dough is ready, divide it in half. You can refrigerate one half for another time or double the toppings to make two pizzas.
Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to the parchment and stretch it out by hand. Aim for a ¼ inch thickness, ensuring its even all around.
Cover the stretched dough with another piece of parchment and use a rolling pin to flatten it further. This will make it easier to slide onto the hot pizza stone later.
Now, let’s prepare the toppings. In a small saucepan, combine the BBQ sauce and apricot jam. Cook over medium heat, stirring until well combined. Set it aside to cool.
Once the sauce has cooled, pour it over your pizza crust, spreading it evenly while leaving a ½ inch border around the edge. Top it with the cubed rotisserie chicken, mozzarella cheese, and fontina cheese. If you’re using red onion, sprinkle it on top.
Carefully slide the pizza (with the parchment) onto the hot pizza stone. Bake for about three to five minutes, until the crust starts to turn golden. Rotate the pizza to ensure even baking.
Remove the parchment after three minutes, and continue baking for an additional three minutes until the cheese is bubbly and the crust is beautifully golden brown.
Once done, remove the pizza from the oven. Optionally, garnish with fresh cilantro, slice into pieces, and serve hot.
