Founder’s Favorite Recipe
Pineapple does belong on pizza! Founder’s Favorite has onions, tomatoes, pineapple loaded with mozzarella cheese, and topped with Pepperoni.
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Ingredients
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Dough & Assembly
Sauce
Cheese & Toppings
Method
Dough & Assembly
- 1
preheat
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 pizza pan, preheat oven to 475°F (245°C).
- 2
prepare dough
On a lightly floured surface, stretch or roll the pizza dough to a 12–14 inch circle, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel.
- 3
finish crust
Brush the exposed crust edge lightly with 1 tablespoon olive oil to promote browning.
Sauce
- 4
Evenly spoon 3 tablespoons of tomato pizza sauce onto the stretched dough, leaving the outer 1/2–3/4 inch rim bare. Spread the sauce in a thin, even layer with the back of a spoon. Sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes over the sauce for seasoning.
Cheese & Toppings
- 5
Evenly distribute 2 cups shredded mozzarella over the sauced dough, leaving the crust edge exposed.
- 6
Scatter the diced pineapple evenly over the cheese so each slice will have pieces of pineapple.
- 7
- 8
Place the tomato slices evenly over the pizza, tucking some under cheese if you prefer less direct moisture on top.
- 9
Top the pizza with 20 pepperoni slices in an even pattern so pepperoni covers most of the surface without heavy overlap.
- 10
If desired, sprinkle 1 tablespoon grated Parmesan lightly over the top for extra savory flavor.
- 11
bake
Carefully slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes (or at 475°F/245°C for 10–12 minutes) until the crust is golden and crisp, cheese is fully melted and bubbling, and pepperoni edges are slightly crisped. Rotate once halfway through baking for even browning if necessary.
- 12
rest & finish
Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the hot pizza and brush the crust edge with a little more olive oil if desired. Slice into 8 slices and serve immediately.