1. Prepare the dough according to Nancy’s Pizza Dough recipe.
2. Fire up your pizza oven, aiming for 370 to 425 °C on the stone baking board inside.
Use an infrared thermometer to quickly and accurately check the temperature in the middle of your stone.
3. Place a 115-gram (4-ounce) dough ball on your lightly-floured work surface.
Push the air from the centre out toward the edge using your fingertips. Stretch the dough out to a 6-inch (15 centimetre) round, then lay the stretched dough onto a pizza peel dusted with semolina.
4. Brush the dough with olive oil and season the entire surface with salt.
Ladle or spoon sauce onto the centre of the dough and use the back of the spoon to spread the sauce over the surface of the dough in a circular motion, stopping 2 ½ centimetres (1 inch) shy of the edge to create the crust.
5. Scatter half the cheese over the pizzette.
Lay one pineapple slice in each quadrant, followed by a scattering of 7 jalapeño slices.
6. Launch the pizza into the oven away from the flames, baking it at the maximum temperature for about 20 seconds.
Turn the flames off and continue to bake using residual heat for about 30 seconds (this allows your pizzette to cook without burning). Reignite the flames, remove the pizzette with your pizza peel and rotate it halfway, then place it back in the oven to get a nice golden brown colour.
7. Remove the pizza from the oven and cut into quarters, making sure each quadrant contains a whole slice of pineapple.
Drape one slice of speck onto each piece, then finish with a drizzle of olive oil and a sprinkling of salt and chives.
8. Serve and enjoy! .
9. Repeat the steps with the second pizzette.
