Mix the flour, vital wheat gluten, salt, and instant yeast in a large bowl. Add the warm water and stir with a spoon until the dough thickens. Then mix with a wet hand until all the flour is hydrated. Alternatively, pulse the dry ingredients in a food processor for 30 seconds. With the processor running, slowly add the warm water, then process for another 15–20 seconds until a dough forms.

Cover the bowl and let the dough rise in a warm place for 60 to 90 minutes. To prepare a warm place for proofing, turn the oven on for 60 seconds, switch it off, and place the covered bowl inside.

With a wet hand, reach under the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn and repeat the process on all sides. Shape the dough into a ball by drawing it along the side of the bowl. Cover and let it rise for another 60 to 90 minutes.

Spread 16 g of olive oil evenly over the sheet pan. Use your fingertips to stretch the dough until it covers 70–80% of the pan. Cover and let it rest for 15–20 minutes. Then stretch the dough all the way to the edges of the pan.

Spread the BBQ sauce over the dough, leaving a 1/2-inch border for the crust. Distribute the chicken evenly, followed by both types of mozzarella. Add the red onion on top. You can rinse it under cold water first to soften its sharp flavor.

Bake on the bottom rack of an oven preheated to 230°C / 450°F for 20 to 24 minutes, until the cheese is browned and the bottom crust is crisp. Top with fresh cilantro, cut into 8 equal portions, and serve.

Reheat leftovers in an air fryer at 175°C / 350°F for 2 to 4 minutes, until the crust is crisp again.