People seem to love it or hate it, but we enjoy pineapple on pizza???? I have used the same dough recipe for 15 years and every time I try something different, I always end up coming right back to this. 1080 g all purpose flour, 10 grams yeast, 20 g salt, 800 g water. Mix it up (no kneading). Let it set on the counter covered for 2 hours and then pop in the fridge to use as needed. Makes 4 large pizzas. I bake on a preheated stone in my oven at 500, but would do higher if my oven allowed.