There is one issue with how pineapple is frequently used on pizza, and that is heat retention. When pizza has large chunks of pineapple they tend to stay hotter a lit longer than the rest of the slice, so even after the sauce has cooled to less than magma temps, the large pibeapple chunks are atill able to melt rocks.
The solution is smaller pineapple chunks of course, and that is even better with ham since it ends up more evenly distributed on the slice in addition to improved temperature consistency.
Nothing is sacred in Brazilian culinary.
Pineapple is probably one of the tamest pizza toppings in my region, which ironically has one of the largest Italian populations.
I live pineapple on pizza.
There is one issue with how pineapple is frequently used on pizza, and that is heat retention. When pizza has large chunks of pineapple they tend to stay hotter a lit longer than the rest of the slice, so even after the sauce has cooled to less than magma temps, the large pibeapple chunks are atill able to melt rocks.
The solution is smaller pineapple chunks of course, and that is even better with ham since it ends up more evenly distributed on the slice in addition to improved temperature consistency.
Square-Cube Law strikes again
Yep, and smaller chunks are less likely to leave soggy sections from the juice leaking out.
Oooh, it has been a while since I started avoiding large chunks and forgot that one.