Pour 1 & ¼ cups of water into the Bosch mixer. Then, put 2 tablespoons of sugar, 2 tablespoons of oil and 1 tablespoon of active dry yeast. Turn on the lowest setting #1. Let it mix a little bit, turn off and wait for 5 minutes.
After that, in a bowl put 3 cups of bread flour and 1 teaspoon of salt. Mix it well.
Turn on the mixer at the lowest setting #1, slowly add the flour mixture from step 2. When the dough comes together, increase the speed to #3 medium high speed. Let it run for 10 minutes. If the dough is too sticky, you can run it for 15 minutes.
Next, put the dough in the bowl and cover with the wet towel. Let it rise at room temperature for 45 minutes . (My trick to speed up dough rising time is by preheating the oven at 200F, then turning off the oven. Put the dough into the oven and cover with a wet towel. The dough rises in 30 minutes.)
Wash, remove seed and dice 1 medium sized green bell pepper.
Dice 2 pieces of grilled chicken thigh into cubes. (You can use leftover grilled chicken or frozen store bought one.)
When the dough rises, uncover and take out the dough.
Dust some bread flour on the surface, divide the dough into 2 pieces.
Use hands to stretch and flatten the dough or use a rolling pin to roll and flatten the dough.
The following step, pour ¼ cup of Thai sweet and chili sauce on the dough. Then, spread it evenly on the dough.
Sprinkle ½ cup of mozzarella cheese on the Thai sweet chili sauce over the flatten dough.
After, sprinkle ¼ cup of the diced green bell pepper and ½ cup of diced grilled chicken. Then, sprinkle another ½ cup of mozzarella cheese on top of the chicken and green pepper.
Preheat the oven with the stone at 420F. Then, slide the pizza on the stone and bake it for 12-15 minutes until the cheese melts and gold brown. (If it is too hard to slide the pizza on the stone, put the pizza on the parchment paper and place it on the stone. Let it bake for 5-8 minutes. Then, take out the parchment paper and continue to bake the pizza for 5-8 minutes until the cheese melts.)