Method

Dough (10-inch pizza crust)

Activate yeast and mix dough

Combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar in a small bowl. Stir and let rest 5 minutes until foamy. In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, wet hands slightly and continue kneading.

First rise

Lightly oil a clean bowl, place the dough ball inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape the crust

After the dough has doubled, gently punch it down and transfer to a lightly floured surface. Press and stretch the dough into a 10-inch round (or use a rolling pin to about 10–11 inches diameter) with a slightly thicker edge for the crust. Place on a lightly oiled or cornmeal-dusted 10-inch pizza pan or a baking sheet.

Sauce & finishing

Make the sauce

In a small bowl, combine the tomato sauce, tomato paste, dried oregano, garlic powder, black pepper, and salt. Stir until smooth and well blended. Taste and adjust seasoning if needed.

Sauce the crust

Spread the sauce evenly over the shaped dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to create a thin, even layer—about 1/4 cup of sauce will be used.

Toppings

Assemble pizza

Scatter shredded mozzarella evenly over the sauced crust. Distribute the cooked ham slices or diced ham over the cheese, then scatter the drained pineapple tidbits across the pizza. If using, add thinly sliced red onion and a light sprinkle of crushed red pepper flakes. Drizzle or brush the exposed crust edge with about 1 teaspoon olive oil.

Bake

Preheat oven to 475°F (245°C) with a rack in the middle. If you have a pizza stone, preheat it as well. Bake the assembled pizza for 10–14 minutes until the crust is golden and cheese is bubbling and slightly browned. Rotate halfway through baking for even color.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. If desired, scatter fresh basil leaves over the top. Slice into 6–8 slices and serve hot.

10" Jo’s Ham & Pineapple Recipe