In a small bowl, dissolve your yeast in warm water. Make sure that your water is warm (not too cold, not too hot, approximately 110 degrees F).Add sugar and stir. Let proof for 10 minutes. You should see it start to foam to know it's working.

In a separate mixing bowl, combine flour, salt, 1 ½ T. oil, and water yeast mixture. Add only 2 ½ cups of bread flour and watch for it to start pulling away from the bowl to know it's ready. If you need more flour, add a 1 Tablespoon at a time until the dough comes together into a solid ball.

If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with remaining olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and roll out into circle. Let it rest for 10 minutes.

Preheat oven to 450 degrees.

Meanwhile, in large skillet, add olive oil and cook chicken over medium heat for 7-9 minutes or until cooked through. Remove from heat and add lime juice and salt and pepper.

In small bowl, combine spicy bbq sauce and ranch dressing.

Place pizza crust on round pizza stone or pizza pan. Spread creamy bbq sauce over pizza crust. Top with mozzarella and cheddar cheeses, red onion, and optional jalapeno.

Bake for 14-19 minutes, until crust is golden brown and cheese is melted.

Top with fresh cilantro.