Hawaiian Pizza Recipe

Mix and Proof

In a large bowl, combine 1.25 cups warm water, 1 tsp sugar and 2 tsp instant yeast. Stir and let sit 2–3 minutes until foamy. Add 3.5 cups flour and 1 tsp salt, then 2 tbsp olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours. For more flavor, refrigerate overnight (8–18 hours) and bring back to room temperature before shaping.

Punch dough down and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rested dough balls sit 15–20 minutes before shaping so gluten relaxes.

Prepare Quick Tomato Sauce

In a small bowl or saucepan, combine 1 cup tomato passata, 1 tbsp tomato paste, 1 tsp olive oil, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if using. Stir and simmer gently for 5–8 minutes to meld flavors, then let cool slightly.

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 your oven doesn't reach 500°F, preheat to the highest temperature available.

On a lightly floured surface, stretch or roll one dough ball into a 12-inch round (about 1/4-inch thick for a medium-crisp crust). Transfer to a piece of parchment paper or a well-floured pizza peel dusted with semolina or flour.

Brush the dough edge lightly with 1 tsp olive oil to help browning. Spread about 1/2 cup of the prepared tomato sauce evenly over the surface, leaving a 1/2–3/4-inch border for the crust.

Evenly sprinkle 1.5 cups shredded mozzarella over the sauce (reserve remaining cheese for second pizza). Scatter half of the ham (about 4 oz) across the cheese. Distribute half of the pineapple (about 1/2 cup) evenly. If using, add a few thin slices of red onion and a light sprinkle (about 1 tbsp) of grated Parmesan.

If you like heat, lightly sprinkle a pinch (about 1/8–1/4 tsp) of crushed red pepper flakes. Fold the parchment with the assembled pizza onto the preheated stone or slide the pizza from the peel onto the stone.

Bake for 8–12 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbly and starting to brown. Baking time will vary with oven temperature and stone preheat.

Remove pizza from oven and let rest 2–3 minutes. Finish with torn fresh basil leaves if using. Slice and serve. Repeat assembly and baking with remaining dough and toppings for a second pizza.