Pizza Tomato Hawai Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Stir with a spoon until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or knead 4–5 minutes in a stand mixer with a dough hook). Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes or until doubled in size.

Preheat and shape

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Punch down the dough, transfer to a lightly floured surface, and stretch or roll into a 12-inch circle thickness about 1/4 inch. Transfer to a sheet of parchment or a lightly oiled pizza peel/pan.

Make quick sauce

Mince the garlic. In a small skillet or saucepan, warm 1 teaspoon olive oil over medium-low heat. Add the garlic and sauté 20–30 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, salt, and black pepper. Simmer 5–8 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread on dough

Using the back of a spoon, spread about 3/4 cup (or enough for a thin even layer) of the tomato sauce over the shaped dough, leaving a 1/2-inch rim for the crust.

Assemble pizza

Evenly sprinkle the 2 cups shredded mozzarella over the sauced dough. Distribute the ham pieces evenly over the cheese. Scatter the drained pineapple chunks across the pizza so each slice gets some pineapple. If desired, sprinkle crushed red pepper flakes to taste.

Brush crust

Lightly brush the exposed crust edge with 1 teaspoon olive oil to promote browning.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or place the pan in the oven. Bake at 475°F (245°C) for 10–12 minutes until the crust is golden and cheese is bubbling and slightly browned.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice into 6–8 slices and serve hot.