In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside.
In a stand mixer, using the paddle attachment, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass (clean from the sides of the bowl).
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until ready to use.
Preheat oven to 500 degrees.
Roll/stretch out one pizza crust (recipe makes two). Lay on a sheet pan or pizza pan/stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt (optional).
Evenly spread mozzarella cheese over crust, sprinkle cooked & cubed chicken, lastly sprinkle bacon. Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and layer tomatoes. In a small mixing bowl mix lettuce, mayo, lemon juice, and pepper. Layer on top of tomatoes. Top pizza with sliced avocados. Enjoy immediately.