To make the dough, in a standing mixer with a dough hook attachment, mix 3 cups of flour and the salt together.

Mix sugar and warm water together.

Dissolve the packet of yeast into the warm water by sprinkling the yeast over the water. Allow it to proof for 5-7 minutes, or until the yeast/water mix has become foamy and bubbly.

Slowly add the yeast mixture to the flour while mixing on low.

Add in the oil.

Mix until dough comes together. If the dough is too sticky to handle, add in the remaining flour 1/4 to 1/2 c at a time.

Form dough into a ball and place in an oiled bowl (either olive oil or cooking spray). Cover with a damp cloth and place in a warm area so the dough can double in size, about 1-1 1/2 hours.*

Once doubled, punch the dough down and allow it to rise for 30 more minutes, or until ready to use.

Preheat oven to 450.

Roll out pizza dough on a floured surface in a 13" circle.

To form the outside crust, roll the edge of the pizza in about an inch and crimp the edges.

Bake the dough for about five minutes.

Brush olive oil over the crust. Sprinkle oregano, basil, and salt all over the crust.

Spread pizza sauce over the crust. Sprinkle with cheese. Spread bell peppers and tomatoes over the cheese.

Bake for 10 minutes. Add chopped chicken and bake for 2 more minutes or until crust is golden brown and cheese is bubbly.

Slice and enjoy!