Add crust ingredients (in the order listed) to the bread pan of your bread machine. Process according the manufacturer’s instructions for the dough setting. (Don’t be afraid to open the lid to check on it. The dough should come together to a nice, soft and slightly tacky ball after a little knead time. If the dough looks too moist, add more flour a teaspoon at a time. If it looks too dry, add warm water a bit at a time.)

When the dough is done, remove it from the bread machine.

Mix all ingredients well with a dough hook for 5-7 minutes, until a nice elastic ball forms. Cover and place in a warm place to rise until doubled (1 hour). Knock back the dough and let rise, covered, a second time, until you are ready to make your pizza.

Roll out the dough into a 14-16” crust. Place dough on your baking stone, prick the dough with a fork so that it doesn't bubble and brush lightly with olive oil. Cover and let rise 20 min.

Place in the oven and par-bake for 4- 5 minutes.

Remove from oven.

Mix all sauce ingredients and set aside.

Spread sauce over par-baked crust. Top with cabbage and pineapple. Mix meat and Jerk Seasoning and sprinkle over the pizza.

Bake for 10-15 min, until crust is golden.