Hawaiian Recipe

Activate yeast and mix

In a small bowl, combine lukewarm water, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and sea salt.

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 7–10 minutes until smooth and elastic. Alternatively, knead 5–7 minutes in a stand mixer with dough hook.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free spot for 1 to 1.5 hours, until doubled in size.

Divide and rest

Punch down the dough and divide into two equal portions for two 10–12 inch thin-crust Neapolitan-style pizzas (or keep whole for one large pizza). Shape each into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes to relax the gluten before stretching.

While the dough is rising or resting, make the quick tomato sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes (or passata), dried oregano, salt and pepper. Stir and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare toppings

Preheat oven to the highest setting (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet placed on the middle rack for at least 30 minutes. If using canned pineapple, drain well and pat dry with paper towels. Slice or shred mozzarella, and thinly slice or chop cooked ham. Grate Parmesan if using.

Stretch dough

On a well-floured surface, gently press each rested dough ball into a 10–12 inch round, using your fingers to push out from the center and leaving a slightly thicker rim. Avoid using a rolling pin to keep air bubbles. If the dough resists, let rest 5–10 more minutes and try again.

Assemble pizza

Transfer stretched dough to a lightly floured pizza peel or sheet of parchment. Spoon 1/2 cup of the prepared tomato sauce onto each base and spread evenly, leaving the rim bare. Distribute 4 oz (half) mozzarella over each pizza. Scatter 3 oz ham (divide evenly) and about 1.5 oz pineapple per pizza in an even layer. Sprinkle each with 1 tablespoon grated Parmesan if desired, and a pinch (about 1/8–1/4 tsp) red pepper flakes if using. Drizzle about 1/2 tsp olive oil over each assembled pizza.

Bake

Slide pizza (on peel or with parchment) onto the preheated pizza stone or inverted sheet. Bake 6–10 minutes until crust is puffed and blistered in spots and cheese is melted and slightly golden. Baking time depends on oven temperature — higher heat will cook faster. If using a home oven at 500°F, expect ~8–10 minutes; at 550°F, ~6–8 minutes.

Finish

Remove pizza from oven. Let rest 1–2 minutes, then scatter fresh basil leaves over the top if using. Slice and serve immediately. Repeat with remaining dough and toppings.