Pizza, bacon, pineapple, jalapeño

I am really digging this method of making dough. A very rough and untidy un-kneaded dough is stretched continuously until the same thing happens as if it were kneaded. You end up with a fully laminated and very well-structured dough.

The dough is removed from the bowl and stretched out to a rectangle.

I needed three pieces. The rest is rolled up and returned to freezer. Now they can be removed one or two at a time.

I should probably mention that fire-roasted tomatoes were placed by the spoonful in the blank spaces last thing. Instead of spreading sauce all around. And the pineapple was in a jar in the refrigerator. It is very juicy, but I was careful to lift out the driest, which is still quite wet and juicy. The whole idea is to try to avoid the bread becoming too soaked.