Hawaiian Recipe

Activate yeast

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

In a large bowl (or stand mixer bowl), combine the flour and salt. Make a well, add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a stand mixer with dough hook) until smooth and elastic. Add a sprinkle of flour only if excessively sticky.

Shape dough into a ball, lightly oil the inside of a bowl, place the dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.25 hours.

Punch down the risen dough, divide if making two smaller pizzas (this recipe yields one 12–14" pizza or two 10" pizzas), shape into a tight ball, and let rest 10 minutes before rolling or stretching.

While the dough rises, prepare the sauce: in a small saucepan or bowl combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, salt, pepper, and optional sugar. Stir and taste; simmer on low 5–10 minutes if using fresh garlic to mellow, then cool to room temperature.

Prepare toppings: shred the mozzarella, chop or slice the ham into bite-size pieces, crisp-cook the bacon (pan-fry or bake) and chop into pieces, and drain pineapple well (pat dry) if using canned. Thinly slice red onion if using.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating; if using a baking sheet, preheat the sheet or use it cold (dusted with cornmeal or flour). Allow oven to fully reach temperature (at least 30 minutes with stone).

On a lightly floured surface, stretch or roll the dough into a 12–14" round (or two 10" rounds). Transfer the dough to a pizza peel or baking sheet dusted with cornmeal/flour.

Brush the outer 1/2"–1" of the crust lightly with olive oil to promote browning.

Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving the oiled border for the crust.

Sprinkle the shredded mozzarella evenly over the sauce.

Distribute the ham and chopped bacon evenly over the cheese.

Scatter pineapple chunks evenly, and add thin red onion slices if using. Finish with a light sprinkle of crushed red pepper if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and blistered and cheese is bubbly and slightly browned. Baking time will vary with oven and stone—watch closely after 7 minutes.

If you prefer extra-crispy bacon, you can bake until the bacon reaches desired crispness, rotating the pizza halfway for even browning.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped basil or parsley over the top before slicing.

Slice the pizza into 8 slices, serve hot. Leftover pizza can be refrigerated for up to 3 days and reheated in a 375°F (190°C) oven for best texture.