There's the old debate of pineapple on pizza but it's just about finding the balance. I think any Hawaiian style pizza should have the jalapeno to counter the sweet pineapple.
The pizza stone is pre heated in the oven. I assemble the pizza on cooking parchment because moving a topped pizza with raw dough is near impossible. So I slide the made pizza still on paper into the paddle and into the oven(paper stays with pizza). If you don't have the paddle just assemble on a baking tray without a lip so you can still slide it onto a stone. IMO to he stone makes a big difference in the finished product and even cooking.
I use a pizza stone and crank my oven to 550. Then when I put the pizza in and swap it to high broiler to get that top flame roasting my toppings that I tend to go a little heavy on before my dough gets too done.
There's the old debate of pineapple on pizza but it's just about finding the balance. I think any Hawaiian style pizza should have the jalapeno to counter the sweet pineapple.