Hawaiian Recipe
aged mozz, ham, smoked bacon, fresh-cut pineapple
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Ingredients
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Dough & base
Cheese
Toppings
Finishing & seasoning
Method
Dough & base
- 1
Preheat and prepare
Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly flour a work surface with the 2 tbs flour.
- 2
Shape dough
On the floured surface, stretch or roll the prepared pizza dough into a 12-inch round (or to fit your peel/pan), leaving a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment or a well-floured pizza peel. Brush the outer rim lightly with 1 tbs olive oil.
- 3
Sauce
Spread the 1 cup pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
Cheese
- 4
Evenly distribute the 2 cups shredded aged mozzarella over the sauced dough so coverage is uniform but not overloaded. Sprinkle the 2 tsp grated Parmesan lightly over the mozzarella for extra savory depth.
Toppings
- 5
Arrange the ham slices evenly over the cheese. Scatter the chopped cooked smoked bacon slices across the pizza for pockets of smoky flavor. Distribute the 1 cup fresh pineapple chunks evenly so each slice will have some pineapple.
- 6
Season toppings
Lightly sprinkle 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp dried oregano, and 1 tsp crushed red pepper flakes over the pizza, adjusting crushed red pepper to taste.
Baking & finishing
- 7
Slide the pizza (on parchment or peel) onto the preheated stone or inverted sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling and lightly browned in spots, about 8–12 minutes depending on oven and stone heat. Rotate the pizza halfway through baking for even color.
- 8
Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes. Optionally finish with a light dusting of additional grated Parmesan and one more pinch of dried oregano. Cut into 8 slices and serve hot.