Hawaiian Pizza Recipe

Activate yeast and mix

In a medium bowl combine warm water (about 105–115°F / 40–46°C), instant yeast and sugar. Stir and let sit 5 minutes until foamy. If using very warm water or no foam appears after 7–10 minutes, discard and start over with fresh yeast.

Form dough

In a large mixing bowl whisk together flour and salt. Make a well in the center and add the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl, place dough inside and turn to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape crust

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Punch down risen dough and transfer to a lightly floured surface. For a 12–14 inch pizza, flatten and stretch or roll dough into a 12-inch round (about 1/4 inch thick in the center). Transfer to a parchment-lined baking sheet or a lightly floured pizza peel if using a stone.

Prepare sauce

In a small bowl combine the tomato pizza sauce with minced garlic and dried oregano. Taste and adjust seasoning with a pinch of salt if needed.

Assemble base

Spread the prepared sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle shredded mozzarella evenly over the sauce, reserving about 2 tablespoons for sprinkling after toppings if desired. Lightly drizzle or brush 1 teaspoon olive oil around the exposed crust edge.

Add toppings

Distribute the sliced or diced cooked ham evenly across the cheese. Scatter pineapple chunks and thin slices of red onion (if using) over the pizza. Sprinkle crushed red pepper flakes evenly for a touch of heat.

Final cheese and bake

If you reserved mozzarella, sprinkle it over the toppings. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and lightly browned. Baking time may vary by oven and thickness—watch closely after 8 minutes.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Sprinkle grated Parmesan and chopped fresh basil or parsley (if using) over the top. Slice and serve hot.