Perhaps worth putting the pizza base in a large frying pan and giving it 3-4min on a high heat to crisp the bottom first before topping and putting it in the oven?
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You dont really need the oven AM, I have a lid to my frying pan and the whole thing cooked in there provided it fits of course which is where the pizza stone comes in handy but best of all on the bbq, which has a lid for a wood smoked finish 
Porridge is using a pizza oven.
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Understood.
So: pineapple or no pineapple? 
Dear Lord, you’ll be asking where to put your Crit’air next!!
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Perish the thought.
Crit air sticker on a pizza? What ever next
Stay on topic Billy 
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A yellow one to warn people the pizza contains pineapple? Sounds sensible to me…
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How does it work with the Ninja? Does the pizza stone stay in the oven from the beginning whilst the oven is heating up? If so, do you have an infrared thermometer to measure the temperature?
I have an Uuni Pro 2 (or Ooni Pro 2 as they’re now called) and found the infrared thermometer a very worthwhile investment (bought on Amazon, not an Uuni branded one).
Also, we learned the hard way that too many toppings leads to crispy edges but soggy bottoms… Nowadays we’re very stingy with the amount of toppings we use.
Which is the way it should be! It’s a pizza not a topless pie.
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When judging a pizza, eating out, I always go margerita, no hiding a bad pizza with tons of topping.
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Got to have pepperoni if you can get it (sadly not in France, but I did see it once so ordered extra, but got green peppers…duh)
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Pepperoni is good but olives and anchovies are the essential ingredients IMHO.
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= hairy fish - definitely skip that!!
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just before serving any “gentle” pizza… I love to sprinkle some smoked salmon pieces over it. Delicious !
Although I love spicy food as a general rule … anything too spicy spoils my enjoyment of the SSalmon (ie total waste)
EDIT: When I see Smoked Salmon on sale at a good price, I always check to see if it’s marked “never previously frozen” or words to that effect.
Then I can divide up the contents. I use as much as I want for that meal and then freeze the rest in individual packs according to size.
Yes, stone in all the time.
I do have a IR thermometer but haven’t yet used it. I saw a video by someone who measured 400degC in hers and I have no reason to doubt mine - but if I remember I’ll check it next time.
I could imagine that may have contributed. I like lots of chorizo but the fat does tend to run, And I saw some crème fraiche d’Isigny in the fridge that needed using up …
Thanks all for the contributions (apart obviously from @ChrisMann 's pineapple )
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[quote=“Stella, post:76, topic:53840”]
love to sprinkle some smoked salmon pieces over it.
[/quote]m
Before or after the pineapple? Sorry 
, but that is sacrilege to me. Anchovy is the traditional go to fishy pop. I like a change as much as anyone else, but why replace a sustainable fish with a farmed fish full of antibiotics?
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I like smoked salmon much more than anchovies… simple as that… and, as I said, I sprinkle the SS over the pizza portions just before I dish 'em onto the plates.
Many Italian Restaurants, down my way, offer a smoked salmon pizza, but I find that has a bit too much SS and is too rich for me, which is why I do it at home with lighter use of the SS.
Our go-to pizza topping is a light tomato puree base, with tuna (in oil, never water, yuk) with a layer of mild cheddar and then small pieces of chorizo and peppers, a sprinkle of oregano to finish. I’m not Italian, and this tastes good to me.
I’ve eaten pizza with anchovies in Italy, not far from Naples, and didn’t enjoy it. Outside the home, I avoid fish on pizza.