Step 1

Don't forget this is a quick reference recipe sheet. See the recipe blog for the complete written recipe and video walk-through. I've also included the ingredients to fit a smaller-size tray on the recipe blog.

Step 2

Mix together the water, flour and yeast, and leave to ferment covered at room temperature for 12-18 hours.

Step 3

Make sure the container or jar is big enough to accommodate the mixture quadrupling in size.

Step 4

Add the water to a large mixing bowl and stir in the salt to dissolve.

Step 5

Add the yeast, the olive oil, the pre-ferment, the sourdough discard, and the strong white bread flour to the bowl.

Step 6

Stir the mixture with a spoon until it forms a rough dough. Wet your hand and pinch the dough together for about a minute to make sure there are no dry patches of flour.

Step 7

Cover and leave to ferment at room temperature for 30 minutes.

Step 8

Turn the dough out onto the work surface and knead for about 2 minutes to make sure the dough is well-mixed. You don't need to create a smooth dough at this point.

Step 9

Shape the dough into a ball and place it back into the bowl. Cover it and leave it to ferment at room temperature.

Step 10

Once the dough has increased in volume by 75% turn the dough out onto the work surface and stretch it into a rough rectangle.

Step 11

Fold the dough in thirds lengthways. Now fold the top over the centre followed by the bottom. You should have a rough-shaped square with 9 layers.

Step 12

Shape the dough into a ball and place it back into the bowl, cover and leave it to ferment at room temperature.

Step 13

Once the dough has increased in volume by 75%-100% it's time to shape the dough. Drizzle olive oil into the baking tray and spread it out evenly.

Step 14

Turn the dough out into the pan and spread it out to fit the bottom of the tray. If the dough becomes tight and starts to recoil back on itself, cover it and leave it for five minutes before completing the stretch.

Step 15

Spread the tomato sauce evenly onto the base and add half of the pineapple. Build the grated cheese up around the edge of the pizza first, then cover the centre area evenly. Add the last of the pineapple and top with the sliced pepperoni.

Step 16

Place a baking stone or baking steel on the lower third shelf of the oven and preheat to 250C/480F. Five minutes before placing the pizza in the oven reduce the temperature to 220C/430F.

Step 17

Bake the pizza for 20 minutes until the toppings are melted and begin to develop golden spots. Lift the corner of the pizza to make sure the base is baked properly.

Step 18

Remove the pizza from the tray and leave it to cool on a wire rack before diving in.

Step 19

You can bake this without using a baking stone or steel. Follow the same pre-heating instructions and slide the tray directly onto the oven shelf. Extend the baking time to 25-30 minutes. Check the pizza is ready as described above.