To make the spicy Hawaiian pizzas –

1. Top the pizzas. About 45 minutes before you want to cook your pizzas, put whatever you’re going to cook the pizzas on into the oven (whether that’s a pizza stone, cast iron pan or an oven tray). Turn the temperature to the highest setting your oven will go (that’s 250C fan for me). When the oven has been heating for at least 45 minutes, top your pizzas. Place your bases on two pieces of baking paper so they’re easier to transfer into the oven. There’s nothing more disappointing than your pizza falling apart when you try to move them (trust me, I have done it!) Divide the pizza sauce between your bases, then scatter over half the mozzarella on each. Dollop the ‘nduja on top, followed by the torn ham and finally, the controversial pineapple pieces.
2. Cook the pizzas. Transfer each pizza, on the baking paper, onto the preheated pizza stone/cast iron pan/oven trays and cook for 10 – 15 minutes (check it after 10 – this will depend on the heat of your oven) on the highest rack in your oven. You want the pizza crust to be looking puffy, golden and blistered, the cheese to be bubbling and oozy and the pineapple to be looking lovely and charred. Remove from the oven and drizzle over the sweet chilli jam if you’re using it. Finish with the rocket, then slice and serve straight away.

If you’re making the dough –

1. Mix the dough. Add the 500g flour, 1 teaspoon instant yeast, 2 teaspoons salt and 375g water into a large bowl. Mix with a spoon to form a rough, floury dough. Cover with a clean tea towel for 5 minutes. You’re now going to give the dough some ‘stretch and folds’ to help develop strength, without kneading. Start by wetting your hands, then with one hand in a ‘C’ shape, scoop your hand down the edge of your bowl, to reach underneath the dough. Pull the dough up with your hand, then fold it down back onto itself. Give the bowl a quarter turn, and repeat this process. Cover the bowl with cling film and let it rest for 10 minutes. After this time, repeat the stretch and fold process one more time, then cover the bowl again with cling film and leave to rise until doubled in size.
2. Shape the bases. At least 30 minutes before you want to cook your pizzas, turn your oven to its highest setting (that’s 250C for me) and pop in whatever you’re going to cook the pizzas on – a pizza stone, cast iron pan or an oven tray. Divide the risen dough in 2. Using as much flour as you need, shape each piece into a ball. The easiest way to do this is to gently pull up one side of the dough a little, then fold it back on itself. Repeat with the other 3 sides, then flip the dough over. With floured hands, cup your hands around the dough and rotate the dough in a circle so that it forms into a ball, gently pulling the dough against the surface of the bench to create a little resistance so that it tightens up.
3. Stretch the bases. Prepare 2 pieces of baking paper large enough to fit your pizzas on. To make sure you get a super puffy and bubbly crust, you want to handle the dough gently when you’re shaping it into a circle. DON’T use a rolling pin – if you do, you’re just deflating all the lovely airiness you’ve worked so hard to create. Add a couple of tablespoons of flour to your surface, then gently press the middle of the ball out into a small circle, leaving about 1.5cm for the crust (don’t touch it!) At this point, with floured hands, pick up the dough and let it hang off your hands. You’re using gravity to help the dough naturally stretch. Carefully rotate the dough through your hands. As you do, the dough will stretch further.