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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Pineapple is naturally low in nickel, but canned fruit can absorb nickel from the can lining, so this drained cup is likely fine only in modest amounts on a low nickel diet; choose fresh pineapple to skip the can. If you prefer to always avoid canned pineapple, please tap it and change its rating to Red.
In a large mixing bowl, stir together the yeast, sugar, and warm water and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the flour, kosher salt, and 1 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Alternatively, knead in a stand mixer with the dough hook on medium speed for 5 minutes.
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