Hawaiian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

Add the foamy yeast mixture and olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place 45–60 minutes, until doubled in size.

After rising, punch down the dough and let rest 5 minutes. On a floured surface, stretch or roll the dough into a 12" circle. Transfer to a pizza stone or a parchment-lined baking sheet or a lightly oiled pizza pan.

While the dough rises, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, salt, and black pepper. Reduce heat to low and simmer 10–12 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on the dough.

Preheat the oven to 500°F (260°C) with a pizza stone inside if using; otherwise preheat a baking sheet. Preheat at least 30 minutes so the oven and stone are very hot.

Brush the edge of the stretched dough lightly with 1 tsp olive oil to help the crust brown.

Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving a 1/2–3/4" border for the crust.

Sprinkle the shredded mozzarella evenly over the sauce.

Distribute the sliced or diced ham evenly over the cheese, then scatter the pineapple chunks on top. If using, add thin slices of red onion.

If desired, lightly season the top with a pinch of salt and a grind of black pepper.

Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Remove the pizza from the oven and let rest 2–3 minutes. Garnish with chopped fresh basil or parsley if using. Slice and serve hot.