Hawaiian Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk the flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape

Punch dough down to release air. On a lightly floured surface, shape into a 12–14 inch round (or two 10–11 inch rounds). Let rest 10 minutes before topping if it resists stretching.

Make the sauce while dough rises: In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Season sauce with dried oregano, dried basil, salt, black pepper, and sugar (if using). Simmer gently for 10–12 minutes to slightly thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature (475–500°F).

Prepare crust

On a piece of parchment or a lightly floured pizza peel, stretch or roll the dough to a 12–14 inch round leaving a slightly thicker rim for the crust. Brush the outer rim lightly with 1 tsp olive oil.

Sauce and cheese

Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving the rim. Sprinkle the shredded mozzarella evenly over the sauce, using most of the 2 cups but leaving a little for finishing if desired.

Add toppings

Distribute the smoked ham slices or diced ham evenly across the cheese. Scatter the pineapple chunks evenly so each slice will have some. If you like a little heat, sprinkle red pepper flakes lightly.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (or 10–15 minutes at 475°F) until the crust is golden and cheese is bubbly and beginning to brown. Rotate once halfway through for even browning.

Finish

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with chopped fresh basil or parsley if using. Slice into 8 slices and serve hot.