Hawaiian Recipe
Signature pizza sauce, pizza mozzarella, pineapple, and smoked ham.
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Ingredients
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Dough (makes 1 12-inch pizza)
Sauce
Toppings
Method
Dough (makes 1 12-inch pizza)
- 1
Activate and mix
In a medium bowl, whisk warm water, sugar, and instant yeast. Let sit 5 minutes until foamy. Add olive oil.
- 2
Form dough
In a large bowl, combine flour and salt. Pour yeast mixture into flour and mix until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour.
- 4
Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, 45–60 minutes.
- 5
When risen, punch down and shape into a ball. Let rest 10 minutes before rolling out to relax the gluten.
- 6
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or preheat the sheet.
Sauce
- 7
While the dough rises, prepare the sauce. In a small bowl combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, pepper, and optional sugar. Stir until smooth and taste-adjust for seasoning. Set aside.
Toppings and assembly
- 8
On a lightly floured surface, roll or stretch the rested dough into a 12-inch circle about 1/4-inch thick. Transfer to a piece of parchment or a lightly floured pizza peel.
- 9
- 10
Spread an even layer of the prepared sauce over the dough, leaving a 1/2-inch border for the crust (use about 1/3 to 1/2 cup of sauce depending on preference).
- 11
Scatter the shredded mozzarella evenly over the sauce, covering to the edges of the sauced area.
- 12
Distribute the smoked ham pieces evenly over the cheese. If slices are large, tear into smaller pieces so toppings cook evenly.
- 13
Top with pineapple pieces, spacing them evenly so each slice gets a mix of ham and pineapple.
- 14
Sprinkle red pepper flakes evenly over the top for a mild heat (optional).
- 15
Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.
- 16
Remove pizza from oven and let rest 2–3 minutes. Tear or chiffonade fresh basil and scatter over the hot pizza if using.
- 17
Slice into 6–8 pieces and serve immediately.
