Hawaiian Pizza

Method

1. Whisk 150 g of bread flour with 1 g of instant yeast and 3 g of fine salt in a bowl. Pour in 95 ml of lukewarm water and 1 tsp of the olive oil and bring together into a shaggy dough with your hand.
2. Tip onto an unfloured worktop and knead 8-10 minutes, slapping and folding, until the dough is smooth, elastic and pulls back when stretched. Shape into a tight ball, return to the lightly oiled bowl, cover and leave at room temperature 1 hour 30 minutes to 2 hours, until doubled and domed.
3. Meanwhile make the sauce: crush 60 g of tinned tomatoes to a rough pulp with a fork, stir in 0.25 tsp of dried oregano and a pinch of salt. Do not cook it — raw sauce keeps its freshness in the fierce oven heat.
4. Set the oven to its maximum, 250C or higher, with a pizza stone or heavy baking tray on the upper shelf, and let it heat for a full 30 minutes. Pat 50 g of pineapple chunks thoroughly dry on kitchen paper so they roast rather than steam, and have 80 g of grated mozzarella and 50 g of torn ham ready.