Start with warm water. If the water is too hot, it will kill the yeast, too cold, and it won't activate. I'm a nerd and use a thermometer.

Add yeast and sugar. Mix and let stand until it starts to foam. It takes about 5 minutes.

Add the flour, cream of wheat, and salt.

Knead until the dough comes together. If you press on the dough and it springs back, it is kneaded enough. It takes about 5 minutes in the mixer fitted with a dough hook.

Grease a large bowl with olive oil. Add the dough. Cover with plastic wrap.

My fool-proof way to rise dough is to put it in a large Ziploc bag. I use this one over and over again just for this task. It creates a draft-free, warm environment that dough loves. Let the dough rise until it has doubled, about an hour.

Preheat the oven to 450°.

Divide the dough in half. Spray a quarter sheet pan with cooking spray. Press the dough as evenly as you can into the pan.

Spread a thin layer of BBQ sauce over the dough. Generously sprinkle the cheese over the surface. Top with bacon, peppers, and onions.

Bake for 10-15 minutes or until the dough is cooked through and the cheese is melted. Top with chopped cilantro.