In a large bow, mix together the water, yeast, sugar, and 1 cup (120 g) of the flour. Let stand for 15 minutes.

Add the remaining 4 cups (480 g) of flour and the salt and mix together as much as you can with a silf spatula or with a dough attachment on a food processor. Add the oil and begin kneading the dough in the bowl until it holds together.

Lightly flour a work surface. Turn out the dough and knead for 2 to 3 minutes.

Place the dough back in the bowl and cover tightly with plastic wrap. Let rest for 2 hours at room temperature.

While the dough is proofing, grill your chicken until it reaches an internal temp of 165 internal temp as measured by an instant read thermometer. Make your sauce by combining butter, Frank's RedHot, and Sunshine State of Mind Craft BBQ Rub. Set aside until time to make pizzas.

Lightly grease a baking sheet with oil. Divide the dough into 4 pieces. Roll each piece into a tight ball and place on the prepared baking sheet. Cover the dough with lightly oiled plastic wrap. Let rest for 15 minutes.

Place 2 baking sheets in the oven. Preheat the oven to 500°F for 30 minutes.

Heavily dust a piece of parchment paper with flour and use your hands to gently stretch out each piece of dough into an 8" round. Slide the dough onto the preheated baking sheet.

Add toppings. Bake the pizzas for 10 to 12 minutes until the edges are dark brown and the cheese just

begins to brown. Serve the pizzas immediately, hot out of the oven.

Note: If you are using a pizza stone, preheat it at 500°F for 60 minutes while the dough proofs and use a floured pizza peel to transfer the pizza to the stone.