Note
1: For the caramelised pineapple, preheat your oven to 650°F (345°C).
Thinly slice the pineapple and toss with olive oil and salt in a medium bowl. Place on a baking sheet and roast until the pineapple is slightly dehydrated and begins to char, about 10 minutes. (Remove the pan occasionally and use a spatula to flip the pineapple to ensure even cooking.)
2: Tip: If you don’t know how to break down and slice a fresh pineapple, watch our recipe video above for tips.
3: Fire up your oven, aiming for 850-950°F (450-500°C) on the stone baking board inside.
(Use an infrared thermometer to quickly and accurately check the temperature of the stone.)
4: Place a dough ball on your lightly floured work surface.
Push the air from the center out to the edge using your fingers. Stretch the dough out into a 12-inch base and leave it on the countertop or lay it over your lightly floured pizza peel.
5: Top with 50 grams of crushed tomatoes and fresh mozzarella.
Evenly distribute a quarter each of the pepperoni, caramelised pineapple, and pickled jalapeños. Sprinkle with a quarter of the Parmesan.
6: Launch and cook your pizza for 60 to 90 seconds, turning to ensure an even cook.
Remove from the oven, slice and enjoy. Repeat for the remaining pizzas.
