Hawaiian Pie Recipe

Mix and autolyse

In a large bowl combine 1.375 cups lukewarm water, sugar and instant dry yeast. Stir and let sit 2–3 minutes until yeast is slightly foamy. Add 3.5 cups bread flour and 1 tbsp olive oil; mix until a shaggy dough forms. Cover and rest 20 minutes (autolyse).

Knead and salt

After resting, add 1.5 tsp fine sea salt and knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes in a stand mixer with dough hook) until dough is smooth, slightly tacky, and has some gluten development (windowpane forms).

First rise

Shape dough into a ball, lightly oil the bowl, place dough back in bowl, cover with plastic wrap or a damp towel and let rise at room temperature for 1–1.5 hours until doubled. For more flavor, refrigerate 12–48 hours after the first brief rise: punch down, oil a container, place dough in fridge overnight (if using cold ferment, remove 1–2 hours before shaping to warm).

Shape

Once risen and rested, turn dough onto a floured surface, press to deflate, and form into a 10–12" disk. Use your fingers to push and stretch from the center to form a 12" pizza with a slightly thicker rim. Avoid pressing out all the gas from the edge to preserve a light crust.

While dough is proofing, make the sauce. In a small saucepan warm 1 tbsp extra-virgin olive oil over medium-low heat. Add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Add 14 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes. Bring to a gentle simmer, then reduce heat and cook 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to warm before using.

Preheat oven: Place a pizza steel or heavy pizza stone in the oven on the highest rack. Preheat oven to 500–550°F (260–290°C) for at least 45 minutes to ensure the stone/steel is very hot. If using a home oven with 500°F max, preheat as high as it goes.

Prepare dough for oven: If using a peel, dust with a little semolina or flour. Transfer shaped dough to the peel or to a parchment-lined baking sheet if you don't have a peel.

Brush rim with olive oil: Lightly brush the exposed rim with 1 tsp olive oil to help brown and add flavor.

Add sauce: Spread 1/2 to 2/3 cup house sauce evenly over the dough, stopping about 1/2" to 3/4" from the edge to keep a defined crust.

Add cheeses and toppings: Evenly distribute 1.5 cups shredded low-moisture mozzarella over the sauced dough. Scatter 4 oz torn fior di latte pieces on top for creamy pockets. Arrange 6 oz smoked ham pieces evenly. Sprinkle 1/2 cup well-drained pineapple tidbits across the pizza. Finish by sprinkling 1/4 cup finely grated fresh Parmesan over everything.

Transfer and bake: Slide pizza onto the preheated stone/steel (or place baking sheet in oven). Bake at 500–550°F (260–290°C) for 7–10 minutes, rotating once after 4–5 minutes for even color, until the crust is golden with some leopard spotting and cheese is bubbling and slightly browned.

Finish and rest: Remove pizza from oven. Let rest 2 minutes. Tear and scatter fresh basil leaves if using. Optionally sprinkle a light pinch (1/8 tsp) cracked black pepper and 1/8 tsp red pepper flakes to taste. Let pizza rest another 1–2 minutes, then slice and serve.