For pizza dough:Stir together yeast and warm water in a small bowl; set aside for 5 minutes.
Mix together the flour, salt, sugar and olive oil in a large bowl, or the bowl of a stand mixer fitted with the dough hook. Stir in the yeast water. Knead with the dough hook or by hand on a well floured surface for about 5 minutes. If using the stand mixer, once finished kneading, remove dough from bowl and shape into a large ball by hand.
Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use an oven preheated to 250 degrees F, then turned off). Let rise 2 hours.
Once risen, either use immediately by turning dough out onto a floured surface and shaping. Or, wrap dough in plastic wrap, then a plastic bag, and freeze or refrigerate to use later.
For pizza:Preheat to 450 degrees F.
Spread barbecue sauce on rolled out pizza dough. Top with half of mozzarella, then pulled pork, bacon, pineapple and jalapeno. Top with remaining mozzarella. Bake for 10-12 minutes, or until dough is cooked and cheese is bubbly. Remove from oven and sprinkle with fresh cilantro. Slice and serve.