For the caramelised pineapple, preheat your oven to 345°C (650°F). 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.)

Tip: If you don’t know how to break down and slice a fresh pineapple, watch our recipe video above for tips.

Fire up your oven, aiming for 450-500°C (850-950°F) on the stone baking board inside. (Use an infrared thermometer to quickly and accurately check the temperature of the stone.)

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.

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.

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.