Start with a predough: To do this, dissolve the yeast in 200 milliliters of lukewarm water and mix it with a little sugar, part of the flour, semolina, olive oil and salt to form a fairly moist dough . Allow the yeast to become active, then work in the remaining flour and knead until the dough no longer sticks to your fingers. Then cover and let it rise for about an hour.
For the sauce, caramelize the brown sugar in a saucepan, finely chop the shallot and add to the sugar, chop the garlic and add. Season with smoked salt, then deglaze with vinegar and Worcestershire sauce. Refine further with tomato paste, tomato passata, chilli powder and honey. Simmer this mixture over low heat until reduced and thickened, about 30 to 45 minutes. It’s a good idea to make this sauce in advance and store it in screw-top jars in the refrigerator.
After the rising time, portion the dough and form balls, cover these balls and let them relax for about 30 minutes.
Cut the pineapple into bite-sized pieces and the provolone into thick sticks.
Then stretch the dough into round pizzas, stretching them a few centimeters larger than the planned pizza size. Make sure that the dough, unlike the classic pizza, is not too thin, but remains fairly thick. Then place on a pizza peel, spread the provolone on the edge of the dough, then close the edge by folding it over the cheese. Seal the seal edge with a fork. Make sure there are no holes to prevent the cheese from spilling out. Then spread the dough with barbecue sauce and cover with pineapple cubes and coarsely picked mozzarella slices. Place the covered pizza on the brick preheated to maximum heat and bake until brown and crispy.
Alternatively, you can also put the dough in a covered pan, cover it there, let it become crispy on the bottom and then put it on a baking sheet to finalize it in the oven at 220 degrees top heat.
After baking, top the pizzas with freshly picked basil and serve while still warm.