Hawaii Five-0 Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–10 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add flour 1 tablespoon at a time; if too dry, add a teaspoon of water.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes, or until doubled in size.

Punch down dough and let rest 5 minutes. Roll or stretch to a 12-inch round on a lightly floured surface or a piece of parchment for easy transfer.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven without stone, preheat to highest temperature.

In a small bowl, combine the tomato sauce, 1 tablespoon olive oil, dried oregano, and black pepper. Taste and adjust seasoning.

Brush the rolled dough lightly with the reserved olive oil to prevent soggy crust. Spread the sauce evenly over the dough, leaving a 1/2-inch rim.

Scatter the shredded mozzarella evenly over the sauce, keeping some cheese toward the center for even coverage.

Distribute the cooked ham pieces evenly over the cheese. Aim for a balanced layer so every slice has ham.

Scatter the pineapple pieces over the ham. Drain canned pineapple well to avoid excess moisture; pat dry with paper towel if needed.

Arrange thin jalapeño slices across the pizza. If you prefer milder heat, remove seeds before slicing; for more heat leave some seeds in.

Add thinly sliced red onion if using, distributing lightly so they roast crisp rather than overwhelm.

Transfer the prepared pizza to the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C) or until crust is golden and cheese is bubbly and starting to brown. Ovens vary; check after 7–8 minutes.

Remove pizza from oven. Brush the crust lightly with 1 tablespoon olive oil and sprinkle the coarse salt around the rim. If you like extra heat, sprinkle 1/2 tsp crushed red pepper flakes over the top.

Let rest 2–3 minutes, then garnish with chopped cilantro or parsley if desired. Slice into 8 pieces and serve hot.