Turn the dough out onto a floured surface. Put the dough on floured wooden pizza peel or thin wooden cutting board; flatten with your fingertips. Pick up dough and, using your knuckles and backs of your hands, gently and evenly stretch out dough, working from the center outward, rotating as you go – shaping the dough to an oval. Gently feed edges of dough between your thumbs and forefingers. Let the weight of the dough stretch until it measures 12”.
Sprinkle pizza peel with more flour. Move the dough to the front edge of the peel. Brush edges of dough with extra virgin olive oil. Sprinkle the dough with Kosher salt. Spread marinara sauce on the pizza dough and add toppings in this order: mozzarella, pineapple cubes, jalapenos, and Speck.
Transfer the flat bread pizza to the baking stone by resting the end of the peel on the far edge of the stone. Hold the peel at an angle. Gently pull the peel back as the tip of the dough touches the stone and let the pizza slide onto the stone. Bake @ 500° temperature, cook the flat bread pizza until the edges are golden brown and the cheese has melted. Rotate every minute with a long metal spatula. Transfer to a board. Brushed olive oil around the crust, slice it into 8 squares and garnish with Parmesan cheese and serve.