- 1
Bring the dough to the shaping condition recommended on its packaging; proofing time is additional to the listed active preparation time. Preheat a conventional oven to 240°C / 465°F, or use the dough supplier’s temperature if different. Lightly oil a metal tray; no pizza stone is required.
- 2
Cut the fully cooked ham into small pieces and drain the pineapple thoroughly.
- 3
Stretch the dough to a 25–28 cm round on the tray, keeping a slight raised edge. Spread a thin layer of tomato sauce, leaving the edge clear, and scatter mozzarella. Scatter the fully cooked ham and well-drained pineapple evenly over the cheese. Do not pile up the toppings.
- 4
Bake on the lower-middle rack for about 12–18 minutes, until the base is firm and golden, the rim is cooked through and the cheese has melted. Check early because ovens vary. If the toppings brown before the base is ready, cover the toppings loosely with foil. If using leftover cooked ham, check it reaches 74°C / 165°F.
- 5
Lift to a board with a spatula and oven gloves; leave 2–3 minutes before cutting. Refrigerate leftovers within 2 hours and reheat until 74°C / 165°F.
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