This recipe suits a variety of pizza styles, including classic pizza dough, sourdough, biga, and neo-Neapolitan. Prepare your dough well in advance to make sure it rises at room temperature before heating your oven.

Fire up your oven, aiming for 450°C to 500°C 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 with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough over your lightly floured pizza peel.

Spoon a ladle of tomato sauce straight onto the middle of the dough ball and make a circular motion with the back of the spoon to spread it out. Place the four basil leaves on your base, then sprinkle over the Parmigiano-Reggiano. Distribute the fior di latte evenly over the base, followed by the pepperoni, candied jalapeños and pineapple chunks.

Slide the pizza off the peel and into the oven. Cook it for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. Remove the cooked pizza, then slice into 8 pieces and serve!