Neapolitan pizzaiolo Angelo D’Ambrosio talks pineapple on pizza and why it’s all about the dough’s fermentation

• The Naples native, pizzaiolo at Gustaci in the PMQ creative hub in Soho, Hong Kong, loves the complex chemistry involved in perfecting pizza dough
• As for toppings, choosing the right cheese and tomatoes matters, and if you use pineapple, add it to a pizza margherita but don’t burn it, he says