Pineapple, ham, red bell pepper pizza

The dough is made without salt so it goes faster, without semolina so it is more tender, without aging, so lacking character. It is not only fresh, it is super fresh, the sponge rushed the first rising and stretched as dough and baked before full second proofing achieved, the whole live project killed very young.

This is rushed, the sponge-like dough loosened with generous olive oil.

Treated tenderly, not deflated entirely, not punched down, rather, stretched in olive oil as dough. Covered and re-proofed but not for long. Only so long as it takes to prepare ingredients.

I notice online people are agains ham and pineapple pizza and that makes me wonder if they ever tasted one.

Second proofing the dough is still very much like a sponge. That is, it can hold more flour.