Hawaiian Pizza Recipe

Activate yeast

In a small bowl, combine warm water and sugar; sprinkle the yeast over the top. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 1/2 cups of the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, adding up to the remaining 1/2 cup flour a little at a time if dough is too sticky.

Knead the dough by machine 5–7 minutes (or by hand 8–10 minutes) until smooth and elastic. The dough should be tacky but not overly sticky.

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

After the first rise, punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Cover and let rest 10 minutes before shaping.

While the dough rises (or up to a day ahead), make the sauce. Heat 1 tablespoon olive oil in a small pan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, but not browned.

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, salt, and black pepper. Reduce heat to low and simmer 10–12 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, preheat the sheet or lightly oil it.

On a lightly floured surface, stretch or roll one portion of dough into a 12-inch circle, leaving a slightly thicker rim for the crust. Transfer dough to a pizza peel or an inverted baking sheet dusted with cornmeal/semolina (or onto the preheated baking sheet).

Brush the dough rim lightly with 1/2 tablespoon olive oil to promote browning.

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving the rim clear.

Sprinkle about 1 1/2 cups shredded mozzarella evenly over the sauce.

Distribute half of the Canadian bacon/ham (about 4 oz) pieces across the cheese, then scatter about 1/2 cup pineapple chunks evenly. If using both Canadian bacon and extra ham, distribute total meat (about 12 oz combined) evenly and pineapple to preference.

Finish with another 1/2–3/4 cup mozzarella if you like a cheesier pizza. Sprinkle grated Parmesan and red pepper flakes if using.

Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and stone; monitor after 8 minutes.

Remove pizza from oven and let rest 2–3 minutes. Tear or slice fresh basil and scatter on top if using. Slice and serve hot.

Repeat assembly and baking with the second dough portion, or refrigerate/freeze unused dough. Serve each pizza sliced into 8 slices. Leftovers keep refrigerated for up to 3 days; reheat in a 375°F oven until warmed and crisp.