In a large bowl or the bowl of a stand mixer, combine the warm water (40-46°C / 105-115°F), active dry yeast, and granulated sugar. Stir gently to combine. Let it sit for 5-10 minutes until it becomes foamy. This blooming process ensures your yeast is active.

Add the all-purpose flour and salt to the yeast mixture. Drizzle in the olive oil. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until just combined.

Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or in a stand mixer on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked. Add a tablespoon of flour at a time if it’s too sticky, or a teaspoon of water if too dry.

Lightly grease a clean large bowl with a little olive oil. Place the kneaded dough in the bowl and turn it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide it into two equal portions if you want two smaller pizzas, or keep it as one for a larger pizza. Shape each portion into a smooth ball.

Preheat your oven to 230°C (450°F). If you have a pizza stone or steel, place it in the oven while it preheats for at least 30 minutes to get very hot. Otherwise, prepare a baking sheet by lightly greasing it or lining it with parchment paper.

Working with one dough ball at a time, gently stretch or roll it out on a lightly floured surface into your desired pizza shape (round or rectangular), about 25-30cm (10-12 inches) in diameter and about 0.5cm (1/4 inch) thick. Be careful not to tear the dough. If it springs back, let it rest for 5 minutes before continuing.

Carefully transfer the shaped pizza dough to your preheated pizza stone/steel (using a pizza peel dusted with cornmeal or flour) or onto your prepared baking sheet.

Spread the pizza sauce evenly over the dough, leaving about a 1.5cm (1/2 inch) border for the crust. Sprinkle with dried oregano and red pepper flakes, if using.

Evenly distribute the shredded mozzarella cheese over the sauce. Then, scatter the diced ham and drained pineapple chunks over the cheese. Ensure ingredients are spread out to avoid soggy spots.

Bake in the preheated oven for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly. The exact time will depend on your oven and the thickness of your crust.

Remove the pizza from the oven. Let it cool for a few minutes on a wire rack before slicing and serving. This allows the cheese to set slightly and makes slicing easier.