Follow directions for preparing the dough. About 90 minutes before you want to bake, remove dough from the fridge and place on a lightly oiled work surface. Cut into eight to 10 pieces, depending on your desired size. Shape each one into a ball and leave them on the counter covered loosely with plastic wrap till they come to room temperature (about 60 minutes).

Preheat the oven and a baking stone or baking steel (or a baking sheet turned upside down) to the highest temperature.

Working with one piece of dough at a time, sprinkle some flour on your work surface. Gently tap each dough ball into a circle and stretch into a little pizza round, with the edges a bit thicker than the center. They will expand as they bake.

Open the oven and carefully slide pizzas onto the baking stone or steel. If using a baking sheet, carefully remove it from the oven, dust with flour, gently slide the pizzas onto it, and return it to the oven. Bake two to three minutes, until golden and puffed. The centers will rise and then deflate as they cool.

Store overnight in a zip-top bag in the pantry or freeze immediately.

In a blender, process pineapple chunks till smooth and frothy (it’s okay if there are still a few small pieces).

Pour into a small saucepan and add the jam and pineapple juice.

Bring to a boil, then reduce heat to low and simmer seven to nine minutes. The relish will thicken a bit as it cools. Set aside. (The relish can be made in advance and stored in the fridge for one week in an airtight container.)

Cut the chorizo on the diagonal to create thick slices. Set aside.

In a skillet, heat oil over medium-high heat. Once the oil slides around the pan easily, add the onion and cook until caramelized. Add the garlic and cook for one more minute.

Add the chorizo, paprika, garlic powder and onion powder. Sear chorizo about two minutes per side, until crisp on the outside. Right before it’s finished, drizzle with honey and cook another 30 seconds. Set aside.

Wipe out the skillet (from cooking the chorizo). Add olive oil. Once it slides around easily, add the onions.

Cook five to seven minutes, until softened and fragrant but still red and able to hold their shape.

Spread each cooked pizza crust with pineapple relish.

Add a few chorizo slices and top with onions and chili peppers, if using.

Place in a hot oven to warm up for about five minutes. Serve hot.