Hawaiian Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and instant dry yeast. Stir and let sit 5 minutes until foamy. In a large bowl combine flour and salt. Make a well and add foamy yeast, olive oil, and stir until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively knead in a stand mixer with a dough hook for 4–6 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

While dough is rising, combine tomato sauce, minced garlic, dried oregano, dried basil, 1/2 tsp salt, black pepper, and 1 tsp olive oil in a small bowl. Taste and adjust seasoning. Set aside to let flavors meld.

If ham or bacon are not cooked: cook bacon until crisp, drain and crumble; cook or warm ham and slice or dice. Drain canned pineapple well, pat dry to avoid excess moisture. Shred mozzarella and grate parmesan if using.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or dust with cornmeal.

Punch down risen dough and turn onto a lightly floured surface. Divide into 1 (large) or 2 (smaller) portions depending on desired pizza size. Roll or stretch each portion into a 12–14 inch round (or desired size) about 1/4 inch thick, leaving a slightly thicker edge for the crust.

Transfer dough to a pizza peel dusted with flour/cornmeal or to prepared baking sheet. Brush the crust edge lightly with 1 tablespoon olive oil.

Spread sauce evenly over the dough leaving a 1/2–3/4 inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauce.

Distribute diced/sliced ham and bacon bits evenly over the cheese. Scatter pineapple chunks across the pizza so each slice will get fruit. If using, sprinkle grated parmesan and red pepper flakes over the top.

Slide pizza onto the hot stone or place the baking sheet in the oven. Bake for 10–14 minutes, rotating halfway, until crust is golden and cheese is bubbly and lightly browned.

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