Hawaian Pizza Topping

Make the biga-mixture Dissolve 4 g of fresh yeast in 225 ml of water and pour it over 500 g of strong high-protein flour. Mix the ingredients with a spoon until the water is gone. Then, gently mix with your hands for 2-3 minutes. The biga now has a stringy, crumbly texture. Cover it with cling film and punch holes in the film to let the mixture breath. Let it rest for 18-20 hours at room temperature.
Turn pre-ferment into pizza dough. Add the biga pre-ferment to a mixer, along with a bit of water. Just enough to ensure that the mixer does not struggle too much. Mix for 15 minutes. Add 1 g of fresh yeast and a bit of extra water to help the yeast dissolve. Then, add 15 g of salt. Once, the salt is incorporated into the biga, turn up the mixer speed and add the rest of the water (a total of 125 ml for this step) and 10 g of olive oil. When the oil is gone, the dough is ready.
After fermentation, fold and stretch the dough a few times to make it stronger. Make one big dough ball and let it rest for 5 minutes. Cut the dough into lumps of 300 g and make a dough ball for each pizza. Let the dough balls prove for 2-4 hours at room temperature or 8-12 hours in the fridge.

Make the Pizza sauce buy adding all ingredients into a robot coupe and pulse a few times. Do not make it smooth, keep it rustic.

Sprinkle semolina on the table, pour out the dough and sprinkle a bit of semolina on the dough, which is quite sticky. Use your fingers to stretch the dough, working from the middle and towards the edges to trap the air in the crust. Now add some sauce and spread on the dough towards the edges. Add the pineapple, onion and ham then bake in the oven at 300c for 2-3 min till golden brown with char marks and blisters.
Remove from oven place on serving plate or pizza box, cut and garnish with fresh coriander leaves.