1 Step 1: Add yeast into warm water and let it stand for a while; Mix high-gluten flour, salt and sugar evenly, pour yeast water and stir, and finally pour olive oil and stir evenly. Knead the dough by hand and cooperate with the beating action to increase the gluten of the dough. After the skin is smooth, knead the dough into a circle, put it in a suitable container, cover it with plastic wrap for basic fermentation for about 40 minutes.

2 step2: After the basic fermentation, take out the dough, pat it flat, and cover it with plastic wrap for secondary fermentation for about 20 minutes;

3 step3: Take out the dough after the second fermentation, pat it flat, roll it into a round skin with a rolling pin, take a pizza tray, brush it with oil, put it into the skin, press the skin from the middle to the side into a skin with a thick edge and a thin middle, and insert a hole in the skin with a fork for later use;

4 step4: Mix the ingredients of pizza sauce evenly for later use.

5 step5: Drain the canned pineapple and cut it into pieces of moderate size for later use;

6 step6: Spread the pizza sauce evenly on the pizza crust, and pay attention to the edge of the pizza crust.

7 step7: Sprinkle a little mozzarella on the crust, then sprinkle pineapple granules evenly, gently press the raw materials by hand, and finally sprinkle the remaining mozzarella on it;

Step 8: Enter the oven at 200 degrees. After about 10 minutes, the cheese shreds will melt and the bottom of the dough will be colored.