Hawaiian Pizza Recipe

Activate yeast and mix dough

Combine warm water (about 105–115°F / 40–46°C) and sugar in a medium bowl. Sprinkle instant dry yeast over the surface and let sit 5 minutes until foamy. In a large bowl whisk flour and salt. Add yeast mixture and 1 tablespoon olive oil. Stir until shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Lightly oil a clean bowl, place dough in bowl, cover with plastic wrap or towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Prepare for shaping

When dough has risen, gently deflate and transfer to a lightly floured surface. For a single 12–14" pizza, shape into a disk and let rest 10 minutes before stretching. If making two smaller pizzas, divide into two equal portions and rest 10 minutes.

Make simple pizza sauce

In a small bowl combine crushed tomatoes (or prepared pizza sauce), minced garlic, dried oregano, ½ tsp salt and ¼ tsp black pepper. Taste and adjust seasoning. If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender.

Grate cheese

If not pre-shredded, shred mozzarella and grate Parmesan. Keep cheeses chilled until ready to assemble so they melt evenly.

Prepare toppings

Drain pineapple chunks well; pat dry with paper towel to reduce excess moisture. Slice or dice the ham if not pre-sliced. Core and thinly slice the green bell pepper into strips. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.

Shape crust

Lightly flour or use cornmeal on a pizza peel or work surface. Stretch or roll the rested dough to a 12–14" round, leaving a slightly thicker rim for the crust. Transfer to the prepared peel or sheet.

Top pizza

Brush the dough rim lightly with 1 tsp olive oil. Spread about ¾ cup of the sauce over the dough, leaving the rim. Sprinkle 1½ cups shredded mozzarella evenly over the sauce. Distribute the ham (about 8 oz), pineapple (1 cup) and sliced green pepper evenly. Sprinkle remaining ½ cup mozzarella and the 2 tbsp Parmesan over the top. If desired, scatter ¼ tsp red pepper flakes.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until crust is golden and cheese is bubbling and slightly browned. Bake time may vary depending on oven and thickness—watch the crust and cheese for doneness.

Rest and finish

Remove pizza from oven and let rest 3–5 minutes. This helps the cheese set slightly for easier slicing. Optionally sprinkle with a little extra oregano or grated Parmesan before slicing. Slice into 6–8 pieces and serve.