Good Old Hawaiian Pizza Recipe

Activate and mix

In a large bowl, combine warm water (about 105–115°F), instant dry yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, salt, and most of the flour (reserve about 1/2 cup). Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, adding reserved flour as needed to prevent sticking. Alternatively, knead 4–5 minutes in a stand mixer with dough hook.

First rise

Lightly oil a bowl, place dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

After rising, punch down the dough and transfer to a floured surface. For a single 12–14" pizza, shape into a round and gently stretch or roll to a 12–14" diameter, leaving a slightly thicker rim. If you prefer two smaller pizzas, divide dough in half and shape accordingly.

Make the sauce while the dough rises. In a small saucepan, heat olive oil over medium heat, add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, basil, salt, and black pepper. Simmer gently 8–10 minutes to thicken slightly, then remove from heat and cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or dust with cornmeal/semolina.

Brush the shaped dough rim lightly with olive oil to encourage browning. Transfer dough to a pizza peel or prepared baking sheet dusted with cornmeal or semolina.

Spread an even layer (about 3/4–1 cup) of the prepared tomato sauce over the dough, leaving a 1/2"–1" border.

Sprinkle 2 1/2 to 3 cups shredded mozzarella evenly over the sauce. If using, scatter 1/2 cup shredded extra sharp cheddar on top for extra flavor.

Distribute Canadian bacon slices or diced pieces evenly across the cheese layer (use all 12 oz). Scatter the drained Dole pineapple chunks evenly, spacing to avoid large wet spots—if chunks are large, halve them.

Finish with grated Parmesan sprinkled lightly and red pepper flakes if you like mild heat.

Bake the pizza on the preheated stone or baking sheet at 500°F for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly blistered. Oven times vary; watch closely after 8 minutes.

Remove pizza from oven. Let rest 2–3 minutes, then garnish with fresh basil leaves if using. Slice and serve hot.