Start with a pre-dough: 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 a fairly moist dough. Let the yeast become active, then work in the rest of the flour and knead until the dough no longer sticks to the fingers. Then cover and let it rise for about an hour.
To the sauce, caramelize brown sugar in a saucepan, finely chop the shallots and add the sugar, chop the garlic and add. Season with smoked salt, then deglaze with vinegar and Worcestershire sauce. Refine further with tomato puree, tomato passata, chili powder and honey. Cook this mixture over low heat until it has reduced and thickened, approx. 30 to 45 minutes. It is a good idea to make this sauce in advance and store it in a glass with a screw cap in the fridge.
After rising, divide the dough and shape into balls, cover these balls and let them relax for about 30 minutes.
Cut the pineapple into suitably large pieces and the provolone into thick sticks.
Then stretch the dough into round pizzas, stretch 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 quite thick. Then place on a pizza shell, spread provolone on the edge of the dough, then close the edge by folding it over the cheese. Seal the sealing edge with a fork. Make sure that there are no holes that 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 topped pizza on the baking sheet that has been preheated to maximum heat and cook until it is brown and crispy.
Alternatively, you can also place the dough in a coated pan, cover it there, leave it crispy at the bottom and then place it on a baking tray to finish it in the oven at 220 degrees overheat.
After frying, top the pizzas with freshly picked basil and serve while still hot.