BBQ Chicken Pineapple Pizza

Bloom the yeast. Combine 60 grams warm water with the yeast and a pinch of the sugar. Let sit until foamy on top.

Combine dry ingredients. Whisk the bread flour and remaining sugar together in a large bowl.

Add liquids, rest. Add the yeast mixture and cool water to the flour. Mix until a shaggy, no-dry-flour dough forms. Cover and rest 10 min.

Knead in salt and butter. Add the salt and softened butter. Knead with a dough hook on medium-low 8-10 min, or by hand 12-15 min, until smooth and elastic.

Cold ferment. Shape into a tight ball, place in a lightly oiled bowl, cover tightly, and refrigerate overnight.

Cook and shred the chicken. Add the chicken thighs and chicken broth to an Instant Pot. Pressure cook 10 min, natural release 5 min. Shred with two forks and toss with the BBQ sauce for tossing.

Make the sauce. Sauté the garlic in the olive oil 30 sec until just fragrant, don't let it brown. Add the crushed tomatoes and kosher salt, simmer uncovered until thickened. Stir in the BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika. Simmer a few more minutes and taste.

Prep the pineapple. Dice small and pat dry with paper towels.

Temper and press the dough. Let the dough sit at room temp until it loses its chill and feels puffy. Coat a 12x16 pan generously with the olive oil, then press the dough toward the corners. If it springs back, rest 10 min and repeat, up to 3 times.

Second rise. Cover loosely and let rise at room temperature until doubled and jiggly at the edges.

During the last 30 min of the rise, preheat the oven to 465°F with a rack in the lower-middle position.

Par-bake. Bake the plain dough until just set and lightly golden.

Sauce, cheese, and toppings. Spread the cooled sauce over the par-baked crust, right out to the edges. Scatter the mozzarella and provolone evenly over the sauce, pushing extra to the pan edges for a caramelized frico crust. Top with the shredded chicken and pineapple.

Final bake. Bake until the edges are deep golden and the cheese is fully melted and bubbling. Pull it as soon as it gets there; don't chase extra color.

Butter, onion, rest. Right out of the oven, brush the melted butter along the crust edge and scatter the red onion over the top. Let it sit in the pan 5 min before slicing.