Pizza Hawai Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.

Make dough

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Make a well and add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 1–2 minutes with a mixer on low.

Knead

Knead the dough on a lightly floured surface for 6–8 minutes by hand (or 4–5 minutes with a mixer) until smooth and elastic. If dough is sticky, add flour 1 tbsp at a time; do not add too much. The dough should be slightly tacky but manageable.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.

Shape crust

After the dough has doubled, gently punch it down and divide it into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let the divided dough rest for 10 minutes, then on a lightly floured surface stretch or roll each ball into a 11–12 inch circle, leaving a slightly thicker edge for the crust.

Prepare sauce

In a small bowl, combine tomato passata (or crushed tomatoes), tomato paste, minced garlic, dried oregano, salt, and black pepper. Mix until smooth and taste; adjust seasoning if needed. No cooking required for a quick pizza sauce.

Assemble base

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. On each rolled-out dough, spread about 1/2 cup of the prepared tomato sauce evenly, leaving a 1/2-inch border. Sprinkle approximately 1 cup shredded mozzarella over each pizza, and if using, sprinkle 2 tablespoons grated Parmesan.

Prepare toppings

Drain the canned pineapple well and pat dry with paper towels to reduce excess moisture. If ham is in large slices, cut or tear into bite-size strips or cubes. If using red onion, separate into thin slices.

Top pizzas

Distribute the ham evenly over the two pizzas (about 4 oz per pizza) and scatter the drained pineapple chunks across the surface (about 1/2 cup per pizza). Add a few thin red onion slices if using. Lightly brush the outer crust with olive oil for a golden finish and sprinkle crushed red pepper flakes if desired.

Bake

Carefully transfer one pizza at a time to the hot pizza stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned. If baking two at once on separate racks, rotate and swap positions halfway through for even baking.

Finish and serve

Remove pizza from the oven and let rest for 2–3 minutes. If desired, scatter fresh basil leaves over the top. Slice and serve hot. Repeat with remaining dough and toppings.