• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, yeast, sugar and salt in a large bowl.
• Add very warm water and oil; mix until well blended. Approximately 1 minute.
• Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
• Knead on a lightly floured surface, adding additional flour if necessary, until smooth and elastic. Approximately 5 minutes. (I use the dough hook on my mixer and it works beautifully. Just continue adding flour as necessary.)
• Divide dough into 6-8 portions.
• Pat or roll dough on a well-floured surface until they reach the size and thickness you desire. You want these pizzas to look rustic. I.e. not perfect.
• Brush both sides of pizza crusts with olive oil.
• Lift each crust carefully with hands and place on grill.
• Cook for 3 to 4 minutes until bottom is lightly browned and top looks done.
• Remove crust from grill and place on a cutting board or baking sheet grilled side up.
• Spread barbecue sauce over crust. Top with onions, chicken, and bacon.
• Evenly sprinkle cheddar cheese over toppings.
• Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill.
• Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.
• Remove from oven and sprinkle with cilantro or green onions.
• Drizzle ranch over the top of the pizzas if desired and serve immediately.

For the Oven

• Preheat oven to 425 degrees.
• Prepare pizza as directed and bake for 15-20 minutes or until golden brown.