In a small measuring cup, dissolve yeast and sugar in hot water. Allow to sit and proof for 5-10 minutes.

In a stand mixer or food processor, combine 2 ½ cups of flour, salt and olive oil. While mixing on low, pour in yeast mixture. Mix until a ball is formed and is no longer sticky. Add additional flour, if needed. Transfer to a lightly oiled large bowl, cover and store in a warm location until at least doubled in size.

In a medium skillet over medium heat, cook bacon until desired crispness is reached. Set aside on a cutting board.

Reduce heat to medium/low, cooking chicken until no longer pink. Shred chicken by hand and toss with 1/3 cup (or more) of BBQ sauce. Roughly chop bacon and set aside.

Preheat oven to 425 degrees.

Lightly grease a sheet pan with olive oil or use a pizza stone (you may also use parchment paper lightly floured on top). Shape dough to nearly fit pan and spread remaining BBQ sauce over dough. Scatter shredded chicken throughout. Top off with sliced mozzarella and chopped bacon. Brush exposed crust with olive oil.

Bake for 10-15 minutes and serve warm. Baking time may vary based on your liking of crispiness.