Preheat your oven, aiming for around 345 °C (650 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

Slice the onion into 0.5 to 1.25-centimetre (¼ to ½-inch) thick rings, and lay them flat on a baking tray. Drizzle the slices with olive oil and add the salt. Roast the onion in your oven for 5 to 8 minutes, stirring occasionally with tongs until caramelised and golden brown. Wearing oven gloves, remove the pan from the oven and set aside.

Increase the heat of your oven, aiming for 450 °C (850 °F) on the baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

Place a dough ball on your lightly-floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base, and then keep your dough on the countertop, or lay the stretched dough over your lightly-floured pizza peel. 

Top with ¼ of the crème fraîche, using a spoon to spread evenly over the crust. Then top with 60 grams of mozzarella, 25 grams of gouda, ¼ of the roasted onions, ¼ of the ham and ¼ of the roasted pineapple.

Launch your pizza into the oven. Cook your pizza for 60 to 90 seconds, turning every 20 seconds or so with a turning peel to ensure an even cook.

Remove from the oven. Slice, serve and enjoy! Repeat the steps for the remaining pizzas.