Prepare the dough: In a large mixing bowl, combine the flour, yeast, salt, and sugar. Make a well in the centre and pour in the lukewarm water and olive oil. Using your hands, bring the mixture together until it forms a shaggy, slightly sticky dough. Tip it onto a lightly floured surface and knead for 8-10 minutes. The dough should feel smooth, elastic, and springy to the touch—when you press a finger into it, the indentation should bounce back slowly.

First prove: Place the dough in a clean, oiled bowl, cover it with a damp tea towel or cling film, and leave it in a warm, draught-free spot for about 1 hour, or until it has doubled in size. You’ll know it’s ready when it feels airy and light, and you can see small bubbles forming on the surface.

Cook the chicken: While the dough proves, season the chicken breasts with salt and pepper. Heat a grill pan or your outdoor grill to a medium-high heat. Grill the chicken for 5-6 minutes on each side, until the outside is charred with dark grill marks and the internal temperature reaches 75°C. The chicken should feel firm to the touch and release a rich, smoky aroma. Let it rest on a board for 5 minutes, then shred or dice it into bite-sized pieces.

Coat the chicken: In a small bowl, toss the shredded chicken with 4 tablespoons of the barbecue sauce until every piece is generously coated. Set aside to allow the flavours to mingle.

Shape the pizza bases: Knock the air out of the risen dough by punching it gently. Divide it into two equal pieces. On a floured surface, roll or stretch each piece into a rough 30cm round. The dough should be thin in the centre but slightly thicker at the edges to form a crust. Dust your baking trays or pizza stones with the cornmeal or semolina—this will give the base a beautiful, gritty crunch.

Assemble the pizzas: Spread the remaining barbecue sauce evenly over each base, leaving a 2cm border around the edge for the crust. Scatter the torn mozzarella and grated cheddar over the sauce, then arrange the coated chicken pieces and the thinly sliced red onion rings on top. Be careful not to overload—you want to see the cheese and sauce through the toppings.

Bake to perfection: Preheat your oven to its highest setting (usually 240-250°C) with a baking stone or heavy baking tray inside for at least 30 minutes. Slide the assembled pizza onto the hot stone and bake for 12-15 minutes. The pizza is ready when the crust is deep golden brown and blistered in places, the cheese is bubbling and beginning to brown in spots, and you can hear a faint sizzle as it cooks. The base should be crisp and firm when lifted with a spatula.

Finish and serve: Remove the pizza from the oven and scatter the fresh coriander leaves over the top. Let it rest for 2-3 minutes before slicing—this allows the cheese to set slightly, so you get clean, neat slices rather than a messy slide. Cut into wedges and serve immediately, while the crust is still audibly crunchy.