In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the bread flour and kosher salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Lightly oil a 9×13 inch Detroit-style pizza pan or a similar rectangular baking pan. Place the dough in the pan and gently stretch it to fit the pan edges. If it resists, let it rest for 5 minutes and try again.
Cover the dough loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Preheat the oven to 500°F (260°C).
Spread 1/4 cup of barbecue sauce evenly over the risen dough.
In a medium bowl, toss the shredded chicken with 1/4 cup of barbecue sauce until well coated.
Scatter the BBQ chicken evenly over the sauce-covered dough.
Sprinkle the shredded mozzarella cheese evenly over the chicken, then add the shredded smoked gouda cheese on top.
Arrange the thinly sliced red onions evenly over the cheese layer.
Bake the pizza in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown and the crust is crispy on the edges.
Remove the pizza from the oven and let it cool for 5 minutes.
Sprinkle the chopped fresh cilantro over the pizza before slicing and serving.