One day before you plan to make the pizza, prepare the dough. Combine the flour, yeast, sugar, salt, garlic powder, and ground fennel seeds in the bowl of a stand mixer. In a small bowl, combine the water and olive oil. Pour the liquid into the bowl of the stand mixer.

Place the bowl in the stand mixer and mix on low with a dough hook until all the ingredients come together. When it has formed into a ball, increase the speed of the mixer to medium and knead in the machine for 5 minutes.

Lightly flour your countertop and shape into a smooth ball. Spray a large bowl with nonstick spray (or rub with olive oil). Place the dough ball into the bowl and cover the bowl with plastic wrap. Place in the refrigerator for 18 to 24 hours (48 hours for that extra flavor mentioned above).

The next day, remove the dough from the refrigerator at least 30 minutes before you start to prepare your pizza. Punch the dough down and place it onto a lightly floured countertop. Split into 3 equal portions and form into balls. Cover with a clean towel and let it rest for 30 minutes.

Preheat your oven to 475°F. While the dough is resting and the oven is heating up, place a nonstick pan over medium-high heat. Add the pineapple chunks and cook until slightly golden and any excess liquid has evaporated, about 10 to 15 minutes. This step is vital to avoid a soggy pizza. Once cooked, remove from the heat and set aside until you are ready to set up the pizzas.

Lightly flour your work area and take one of the dough portions. Pound the dough into a disk shape. Continue to stretch the dough into a disk shape. Stretch the dough until it is about the size of a medium (about 11-inches) pizza. Prepare a round baking tray by spraying with nonstick spray and sprinkling with cornmeal. Place the dough onto the tray.

Spread the pizza sauce on top of each dough. Add as much as you like, this is your pizza after all! Add a generous layer combination of the cheeses. Top with pineapple, bacon, and canadian bacon.