The day before you want to make your pizza. Add the flour, yeast and sugar to a bowl and whisk to thoroughly combine. Add the water and bring it together with your hands - don't knead it at this stage, just bring it together and let it sit for ten minutes to hydrate.
When the ten minutes is up knead it properly for another ten, or until it feels smooth and elastic. Place it in a bowl greased with olive oil, cover with clingfilm and leave it overnight in the fridge.
The next day, make the sauce - fry the onion and garlic in a saucepan with the olive oil until golden. Add the white wine, chilli flakes and tomato puree. Fry, stirring all the time, for a minute or so.
Pour in the passata and cover with a lid. Cook down, stirring often, for around half an hour, until thick. Season with the salt and sugar (if it needs it).
Bash the chicken breasts until they around around 2cm thick. Set up three bowls with flour, egg and panko in, and whisk the parmesan into the panko. Dip the breasts in the flour, shaking off excess, then the egg, allowing excess to drip off, and finally into the panko.
Heat the oil to around 170°C and shallow fry until golden and cooked through, then slice.
Take the dough out of the fridge around an hour before you want to cook the pizzas and cut it into three equal portions. Brush with olive oil and leave to rise for another 45 mins or so.
Heat your oven grill as high as it can go. Take a wide skillet and press gently push the dough out from the middle to the edges - if it resists, wait a minute or so for it to warm up so you don't rip it.
When you've got a good pizza shape put the skillet on the heat and turn it to full. As the dough starts to cook you'll notice bubbles form - now is time to put the sauce on.
Place the chicken slices on top of the sauce and cover with the torn mozzarella. Place a few basil leaves on top.
Grill! you won't need to do so for long - around ten minutes or so - until the pizza is bubbling with nice charred spots in the crust.