Hawaiian Pizza Recipe

Activate yeast and mix

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 2–3 minutes until foamy. Add 1 tablespoon olive oil, flour and salt. Mix with a spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 6–8 minutes, until the dough is smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Shape

Punch down the dough, divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Let rest 10 minutes, covered, before stretching.

Cook sauce

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally.

Finish

Stir in chopped fresh basil if using. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza oven or highest temperature, use that setting.

Prepare peel or pan

Dust a pizza peel or an additional inverted baking sheet with semolina or cornmeal to prevent sticking.

Stretch dough

On a lightly floured surface, stretch or roll one dough portion into a 10–12-inch round, leaving a slightly thicker rim for the crust. Transfer to the prepared peel or baking sheet dusted with semolina.

Sauce and cheese

Spread about 1/2 to 3/4 cup pomodoro sauce evenly over the dough, leaving the rim clear. Distribute half of the mozzarella (approximately 6 oz) evenly over the sauce.

Add toppings

Scatter half of the ham and half of the drained pineapple pieces evenly over the cheese. Sprinkle a pinch of dried oregano or Italian seasoning and a light dusting of grated Parmesan if using. Drizzle a little olive oil around the crust edge.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and lightly browned. Rotate halfway through baking for even color if needed.

Finish and rest

Remove pizza from oven, let rest 2–3 minutes. If desired, sprinkle with crushed red pepper flakes. Slice and serve hot. Repeat assembly and baking for the second pizza with remaining ingredients.

Serve: Cut into 6–8 slices per pizza and serve immediately while hot.