Hawaiian Recipe

Bloom yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 4–6 minutes by hand).

Knead

Knead on medium speed (or on a lightly floured surface by hand) until smooth and elastic, about 6–8 minutes.

First rise

Lightly oil a clean bowl, place dough in bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, 1 to 1.5 hours.

Shape

Punch down the risen dough and turn onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for a single large pizza). Let rest 10 minutes to relax the gluten before shaping.

Cook sauce

While dough rises or resting, heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper and optional sugar. Stir to combine and simmer gently 8–12 minutes to thicken slightly. Remove from heat and let cool to warm.

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 you have a pizza oven, follow its preheat instructions.

Shape crust

On a lightly floured surface, shape one dough portion into a 12-inch round by pressing from the center outward and stretching with your hands (or roll with a rolling pin if preferred), leaving a slightly thicker edge for the crust.

Sauce and cheese

Transfer shaped dough to a floured pizza peel or parchment paper. Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce.

Add toppings

Distribute half of the Canadian bacon pieces (about 4 oz) and half of the pineapple chunks (about 1/2 cup) evenly over the cheese. If making two pizzas, repeat for the second dough.

Bake

Slide the pizza onto the preheated stone or baking sheet (use parchment if needed). Bake at 500°F (260°C) until crust is golden and cheese is bubbling and slightly browned, 8–12 minutes depending on oven and thickness.

Finish

Remove pizza from oven. Brush the crust edge lightly with 1/2 tsp olive oil. Sprinkle optional red pepper flakes and chopped fresh basil or parsley as desired. Let rest 2–3 minutes, then slice and serve.