The evening before you want to make the pizza, you are going to make an overnight starter. In a medium bowl mix the flour and yeast. Stir in the cold water until all is well blended. The mixture will be slightly sticky. If it seems too thick or dry add another tablespoon of water to adjust the consistency. If it seems soupy, add another tablespoon of flour.
Lightly cover the bowl with plastic wrap and set aside at room temperature for 12-15 hours. It will puff slightly and develop flavor and structure.

In the bowl of your stand mixer, place all of the overnight starter. Add the cool water and stir to break up the starter. Add the remaining flour, salt and yeast. Mix the dough on Speed 2 for 5 minutes. This dough is a wet dough, don't be tempted to add more flour.

Remove the dough hook, loosely cover the bowl with plastic wrap and set aside at room temperature to rise.
This dough will need folds to help develop structure. Every 30 minutes for 2 hours (a total of 3 folds), you will be folding the dough over on itself in the bowl.
1) Dip your hands in a bowl of cool water. This will help prevent the dough from sticking to you. 2) Grasp the dough on one side and lift it slightly, pulling to fold it over the rest of the dough. Give the bowl a quarter turn and repeat the fold. Turn the bowl and repeat again. Re-cover the bowl and set aside for another 30 minutes.
Remember, you will fold the dough a total of 3 times over the course of the 2 hour rise, plus the final turn out for shaping.

Cut the chicken breast into large chunks. Place in a medium non-reactive bowl and add the fish sauce, lime juice, brown sugar and chili garlic paste. Mix well and refrigerate, covered, for at least 30 minutes or up to overnight. This can be done at the same time as the overnight starter, if desired.

To cook the chicken for topping, heat a saute pan over medium high heat. Add the chicken and about half of the marinade. Cook until the chicken is no longer pink inside and the liquid has reduced and coats the chicken. The chicken should still be quite moist at this point. Set aside to cool slightly, then chop into small bite sized pieces.
Why chop after cooking? Larger pieces keep the chicken moist during cooking, so it doesn't dry out on the pizza.

Preheat the oven to 450°F for 30-45 minutes. Remove half of the dough to a sheet of parchment or to a well floured surface. Wet you hands with cool water and gently press the dough into a circle, about 10 inches in diameter. If the dough resists stretching, let it rest for a few minutes, then shape again. Keep your fingertips wet to prevent sticking and tearing of the dough.

For each pizza top with half of the Thai peanut sauce, half of the chopped scallions, half of the chicken and half of the pizza cheese. Bake the pizza for 10-15 minutes, until the crust is golden brown and the cheese is bubbly. Remove from the oven, top with fresh chopped cilantro and serve. Ice cold Singha Thai beer is a plus!

1) To make the crust: Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.

2) Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.

3) While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.

5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.

6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.

8) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.

9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.

10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.

11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.

12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.