In a small bowl, dissolve the yeast in warm water. Let it stand until creamy, about 10 minutes.

In a large bowl, combine the flour and salt. Make a well in the center, and add the yeast mixture and olive oil. Mix until the dough comes together.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch down the dough, and divide it into two pieces. Form each piece into a ball, cover, and let rise for 20 minutes.

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat.

On a lightly floured surface, roll out each dough ball into a 12-inch round. Place the dough on a lightly floured pizza peel or an inverted baking sheet.

Spread ½ cup of BBQ sauce evenly over each pizza dough round.

Distribute the shredded chicken evenly over the BBQ sauce on each pizza.

Sprinkle the red onion slices over the chicken.

Top with mozzarella and cheddar cheeses.

Transfer the pizzas to the preheated pizza stone or baking sheet. Bake in the preheated oven until the crust is golden brown and the cheese is bubbly and melted, about 10-12 minutes.

Remove the pizzas from the oven and sprinkle with chopped cilantro.

Let the pizzas cool slightly before slicing and serving.