Colin Wingerter

For the Dough: Combine 3/4 cup warm water, 1 tbsp sugar, and 3/4 packet active dry yeast. Let sit until foamy for about 10 minutes. In a separate bowl, combine 2 cups 00 flour, 2 tbsp olive oil, a drizzle of honey, and 1-2 tbsp of salt. Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Knead on a floured surface for about 15 minutes then grease a bowl with olive oil and set your dough inside and cover with plastic wrap. Let rise for 3 hours if you want it on the same day. For better flavor, let it rise for 3 hours then put in the fridge overnight and set out a couple hours before baking so it can come to room temperature.

For the Chicken: Cook chicken on medium-high heat with olive oil until a nice crust forms on both sides, then turn the heat to medium and baste with butter until the internal temperature reads 165°F. Rest and then slice into cubes.

For the Canadian Bacon: Cook Canadian bacon on medium-high heat until a nice char forms on both sides. Then cut into small pieces.

For the Pineapple: Pat pineapple dry then cook on a pan on medium-high heat until nicely charred, then pat dry again.

For the Vegetables: Cut up jalapeño and red onion into thin pieces and pat dry as well. Then finely chop cilantro.

Assembly and Baking: Heat oven to 500°F. Smack your dough to deflate it and spread it in your butter-greased cast iron skillet, inching the dough up the sides. Lightly spread on olive oil then a few tbsp of BBQ sauce. Top with cheese then the rest of your toppings (chicken, Canadian bacon, pineapple, jalapeño, red onion) except cilantro. Bake for about 25 minutes. Then top with cilantro and more BBQ sauce if you choose, and enjoy!