Day before

Dissolve the yeast in water, add a quarter tsp. of salt and olive oil and then stir in the flour.

Knead the dough for 5 to 10 minutes until it is firm and holds its shape. It will still look moist.

Place cling film over the bowl, put a plate or something similar on top and leave to rise in a cool place overnight.

On the day

Heat the oven to 250°C (fan-assisted) and place a baking sheet inside the oven.

Roll the dough out on a piece of greaseproof paper.

Brush the pizza with olive oil and spread over the passata.

Sprinkle with cheese and then place slices of Serrano ham onto the pizza.

Peel the pineapple and slice it finely with a mandolin slicer or a sharp knife, cutting off the outermost edges.

Add the slices of pineapple to the pizza and sprinkle with Taverna Finest. Bake in the oven for 10-12 minutes and serve immediately.

Tip: you can also make the dough the same day. In which case, you should add an extra 10 g of yeast to the dough so that it rises at normal room temperature in the space of a couple of hours.