Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
The Classics! - Dough & Base
The Classics! - Sauce & Cheese
The Classics! - Toppings
The Classics! - Finishing
Method
The Classics! - Dough & Base
- 1
Preheat oven and prepare surface
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature (450–500°F). Dust a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking.
- 2
Shape dough
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (about 0.25–0.5 inch thick). Transfer the shaped dough to the prepared cornmeal-dusted peel or baking sheet. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to encourage browning.
The Classics! - Sauce & Cheese
- 3
Add sauce
Spread 3 tablespoons of tomato pizza sauce evenly over the dough, leaving the outer rim (crust) clear by about 1/2 inch.
- 4
Add cheeses
Evenly sprinkle 2 cups shredded mozzarella over the sauce. If using, dust 2 tablespoons grated parmesan across the top for extra flavor.
The Classics! - Toppings
- 5
Prepare toppings
If ham is in large slices, cut or tear into bite-sized pieces to equal about 1 cup. If pineapple is canned, drain well and pat dry with paper towels to reduce excess moisture. If using raw bacon rather than pre-made bacon bitz, cook until crisp in a skillet, drain on paper towels, then chop to make 1 cup bacon pieces. Thinly slice one small yellow or sweet onion into rings or thin half-moons.
- 6
Assemble toppings
Distribute ham evenly over the cheese. Scatter pineapple chunks evenly so each slice will have a bit of pineapple. Sprinkle the cooked bacon bitz across the pizza. Tuck thin onion slices between other toppings so they caramelize slightly but don't burn. Finish with 1 teaspoon freshly ground black pepper and, if desired, 1/2 teaspoon red pepper flakes for a touch of heat.
The Classics! - Bake & Finish
- 7
Bake
Slide the assembled pizza onto the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes at 500°F (or 10–15 minutes at 450°F), until the crust is golden and blistered at the edges and the cheese is bubbling and slightly browned. Rotate the pizza halfway through baking for even color.
- 8
Rest and finish
Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes to set the cheese. Drizzle 1/2 teaspoon olive oil over the crust edge and sprinkle 2 tablespoons chopped fresh cilantro or parsley if using. Slice into 8 slices and serve hot.