Steps

• In a mixing bowl, combine the warm water and yeast, and let it sit for 10 minutes. A foam will form on the surface—this means the yeast is active.
• Add the flour and salt, then mix by hand. You just need to incorporate all the flour—no kneading required. Cover with a towel or plastic wrap and let rest for 30 minutes.
• Do the first round of stretch and folds: to do this, grab one side of the dough with your hand, stretch it upward, then fold it back over the center of the dough. Turn the bowl a quarter turn and repeat. Keep turning and repeating the process—about 8 times in total. You’ll notice the dough becoming smoother and more elastic. Cover and let it rest for 30 minutes.
• Shape the dough into a smooth, round ball and place it in a clean bowl greased with olive oil. Turn the dough a few times to coat it lightly in the oil. Cover with a towel, a reusable bowl cover, or plastic wrap, and refrigerate overnight.
• The next day, thinly slice the bell pepper. In a pan, heat a drizzle of olive oil and sauté the pepper over medium heat for about 10 minutes. Season with salt.
• Remove the skin from the pineapple and cut it into cubes. Preheat the oven to 290°C (550°F).
• On a floured surface, place your dough ball. Stretch it out by hand, starting from the center and pushing the air toward the edges. Continue until you have a thin crust with slightly thicker edges.
• Spread the tomato sauce over the dough. Add the shredded vegan cheese and vegan ham, the sautéed peppers, and the pineapple cubes. Sprinkle with Cajun spices and a pinch of salt.
• Bake the pizza for 12 to 14 minutes.