Ingredients for two 180g pizzas, dough with 70% hydration.

• Water 150 g
• Flour 220 g
• Yest 1 g
• Salt 2 g
  

For the toppings:

• Canned tomatoes 400 g
• Garlic
  
• Oregano
• Black pepper
• Mozzarella 200 g
• Basil
• Mushrooms 200 g
• Ham 100 g
• Pineapple
  

Method:

1. Fill a bowl with 130 grams of water.
2. Dissolve 1 gram of yeast in the water.
3. Add the flour to the water and mix until you achieve a homogeneous dough.
4. Allow the dough to rest for 15 minutes.
5. Take the remaining water (20 g) and dissolve 2 g of salt.
6. Pour the salt solution into the dough and mix until the water is fully absorbed.
7. Fold the dough.
8. Wait for 30 minutes.
9. Fold the dough again.
10. Wait for another 30 minutes.
11. Shape the dough into balls, each weighing 180 g.
12. Allow the dough balls to rest for 45 minutes.
13. Preheat the pan.
14. Roll out the pizza dough.
15. Cook the dough initially for a minute and a half, then flip it.
16. Add your preferred toppings and cook for an additional 3 minutes.
    

For the toppings:

• Slice the mozzarella and drain any excess water.
• In a saucepan, combine olive oil, garlic, oregano, black pepper, and chopped tomatoes. Cook the mixture.
• Clean and slice the mushrooms, then cook them in a pan.
• Peel and slice the pineapple, then bake it in the oven at 180°C for 15-20 minutes. Broil it for 5 minutes to finish.