Make the dough: In a large bowl, mix the flour, salt, sugar, and yeast. Make a well in the centre and pour in the warm water and olive oil. Bring the mixture together with your hands until it forms a shaggy, slightly sticky dough. Tip it out onto a lightly floured surface. Knead for 8–10 minutes — you’ll feel the dough become smooth, elastic, and springy beneath your palms. It should no longer stick to the worktop.

First prove: Shape the dough into a neat ball. Place it in a lightly oiled bowl, cover with a damp tea towel, and set it in a warm, draught-free spot for about an hour. You’ll know it’s ready when it has doubled in size and feels puffy and airy when you gently press it with a fingertip.

Grill the chicken: While the dough proves, season the chicken breasts with the smoked paprika, garlic granules, and a pinch of salt. Heat a grill pan or heavy-based frying pan over a medium-high heat until it’s smoking hot. Cook the chicken for 6–7 minutes on each side. You’re looking for deep golden-brown char marks and a firm, springy feel when pressed. The internal temperature should read 74°C on a meat thermometer. Let the chicken rest on a board for 5 minutes — this traps the juices inside. Then, shred or dice it into bite-sized chunks.

Coat the chicken in BBQ sauce: Place the shredded chicken in a small bowl with 4 tablespoons of the barbecue sauce. Toss well so every piece is glossy and coated. The smell at this point is utterly intoxicating — sweet, smoky, and deeply savoury.

Shape the pizza bases: Knock the air out of the proved dough by punching it gently. Divide it into two equal pieces. On a lightly floured surface, roll or stretch each piece into a rough circle or oval, about 30 cm across. You want the dough to be thin in the centre but slightly thicker at the edges — that creates a puffy, golden crust. Transfer each base to a sheet of baking paper.

Assemble the pizzas: Preheat your oven to its highest setting — 240°C (fan) or as high as it will go — and place a baking tray or pizza stone inside to heat up. Spread the remaining barbecue sauce over each base, leaving a 2 cm border around the edge. The sauce should be an even, deep red layer. Scatter the grated mozzarella and cheddar evenly over the sauce. Dot the BBQ-coated chicken pieces across the cheese, then add the thinly sliced red onion. The onions will soften and sweeten as they bake.

Bake until bubbling and charred: Carefully slide one pizza (still on its baking paper) onto the hot tray or stone. Bake for 10–12 minutes. You’re listening for a sizzle as it hits the heat, and you’re looking for the cheese to bubble and turn golden brown in patches. The crust should be deeply golden and feel crisp when tapped. The edges may have a few dark spots — that’s perfect.

Finish and serve: Remove the pizza from the oven and let it sit for 2 minutes. Sprinkle over the fresh coriander if using. Slice with a sharp knife or pizza cutter. The base should be sturdy enough to hold the toppings, with a satisfying crunch as you bite through the crust. Serve immediately, while the cheese is still gloriously stretchy.