In a measuring cup, dissolve yeast in water. Let sit at least 5 minutes.

On a work surface, form a mound (resembling a volcano, with a well in the middle) with the flour.

Slowly pour some of the yeast-water into the well. Gently use 2 fingers to work the liquid into the dough, adding more yeast-water as needed until you have a soft, not sticky, mound of dough.

Knead the dough gently by folding and pressing with the heel of your hand, until it is pliable yet well floured (not dry or sticky, in between).

Let sit for an hour or so, until it has doubled in size. Split into 2 pieces and refrigerate for an hour (or place into the freezer until ready to use).

Return dough to a floured work surface, if needed give it a couple gentle kneads to work in some flour (if it's too sticky).

Pick up each mound and, very gently, place your hands on either side and lightly press, rotating and pressing a few times. Return to the work surface and, again gently, use your fingers to press into circles. VERY gently pick up dough and use your fists (up as if you're going to box) under the dough, going around the circle to stretch it. Be very careful and try to avoid tearing or holes (but if there are-no big deal). Do this until the dough is thin (preferably so you can almost see through it). Transfer to greased pizza stones.

Preheat oven to 500 degrees and position the rack in the lower third of the oven.

Spoon desired amount of pesto onto each pizza dough and spread evenly over it.

Sprinkle shredded chicken and diced tomatoes evenly over the two pizzas.

Cover the two pizzas with desired amount of mozzarella and Romano cheeses.

Drizzle olive oil over the pizzas.

One at a time (unless you have an oven that can fit both pizza stones on the same rack) bake the pizza for 9-15 minutes, until the crust is crisp and browned.

Remove, allow to cool for a bit, cut, and serve!