In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the water and olive oil, mixing with a wooden spoon or your hands until a dough is formed. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 20 minutes or until it doubles in size.

While the dough is rising, marinate the pork tenderloin slices in soy sauce and smoked paprika for 5-10 minutes.

Preheat your oven to 230°C (450°F). If using a pizza stone, place it in the oven to heat.

Punch down the risen dough, divide it into two balls, and roll each into a 12-inch circle on a floured surface.

Spread an even layer of tomato sauce on each dough circle, leaving a small border around the edges.

Top with shredded mozzarella, marinated pork slices, fresh pineapple, and red onion.

Bake in the preheated oven on the pizza stone or a baking sheet for 12-15 minutes until the crust is golden and cheese is bubbly.

Remove from the oven and garnish with fresh cilantro before serving.