Hawaiian Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a conveyor or professional oven, set to its appropriate high-heat setting. Lightly flour a work surface or use semolina for ease of transfer.

Stretch the dough

Take one prepared 16" pizza dough that has been proofed and at room temperature. On a lightly floured surface, press from the center outward, rotating as you go, to form a 16-inch round with a slightly thicker edge (crust). Aim for an even thickness across the center and a 1/2"–1" rim.

Sauce and oil

Brush the dough edge lightly with 1/2 tablespoon of extra-virgin olive oil to help the crust brown. Spread 1 cup of tomato pizza sauce evenly over the dough, leaving the outer rim un-sauced (about 1/2"–1").

Cheese

Evenly distribute 4 cups of shredded mozzarella over the sauced surface, leaving the rim clear. Tap the pizza (or shake gently) to seat the cheese.

Toppings

Scatter 10 ounces of cooked ham evenly over the cheese. Distribute 1 cup of drained pineapple tidbits or fresh pineapple chunks across the pizza so each slice will have pineapple. Sprinkle 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (adjust to taste), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper evenly over the top.

Bake

Carefully transfer the pizza to the preheated stone or baking surface. Bake for 8–12 minutes in a 500°F oven, or according to your oven’s performance, until the crust is golden and blistered in spots and the cheese is melted and slightly browned. In a hotter professional oven the bake time may be 4–6 minutes; monitor closely.

Finish

Remove the pizza from the oven. Let rest 2 minutes on a rack to keep the crust crisp. Optionally brush the crust with the remaining 1/2 tablespoon olive oil for shine and flavor.

Tear or slice 8 fresh basil leaves and scatter over the hot pizza. Sprinkle 1/4 cup grated Parmesan if desired. For a sweet-savory finish, lightly drizzle 2 tablespoons of honey or a thin line of barbecue sauce across the pizza. Let sit 1–2 minutes so flavors meld.

Slice the pizza into 8–10 slices for serving. Serve hot.

For catering runs, stage toppings in portion-controlled pans: sauce (1 cup per 16" pizza), shredded mozzarella (4 cups per pizza), ham (10 oz per pizza), pineapple (1 cup per pizza). Keep cheeses chilled until immediate use to maintain quality. Preheat ovens or conveyor lines to target temperature before starting assembly.

Assemble pizzas on production line: dough, oil, sauce, cheese, ham, pineapple, seasonings. Bake in batches appropriate to oven capacity. Use a cooling rack to rest baked pizzas briefly before slicing and boxing.

For 10 pizzas (example): prepare 10 doughs, 10 cups sauce, 40 cups mozzarella, 100 oz ham, 10 cups pineapple. Adjust ingredient quantities proportionally for different order sizes. Keep garnishes separate until service to maintain freshness.