📝 About This Recipe
Born in Canada but inspired by the spirit of the islands, the Hawaiian pizza is the ultimate masterclass in the sweet-and-savory flavor profile. This recipe features a crisp, airy fermented crust topped with a zesty herb-infused tomato sauce, salty ribbons of premium ham, and caramelized fresh pineapple. It is a controversial classic that wins over skeptics with its perfect balance of acidity, salt, and melted gooey cheese.
🥗 Ingredients
The Dough
- 2 1/2 cups Pizza Flour (Type 00 or All-Purpose)
- 1 cup Warm Water (Approx 105°F)
- 1 teaspoon Honey (To feed the yeast and aid browning)
- 2 1/4 teaspoons Active Dry Yeast (One standard packet)
- 2 tablespoons Extra Virgin Olive Oil (Plus extra for greasing the bowl)
- 1 teaspoon Sea Salt (Fine grain)
Zesty Tomato Sauce
- 1 can Crushed Tomatoes (14 oz, San Marzano preferred)
- 1 teaspoon Dried Oregano
- 1 clove Garlic (Minced into a paste)
- 1/4 teaspoon Red Pepper Flakes (Optional, for a tiny kick)
The Toppings
- 2 cups Low-Moisture Mozzarella (Freshly shredded for best melt)
- 6 oz Cooked Ham (Smoked or honey-glazed, cut into bite-sized squares)
- 1 cup Fresh Pineapple (Cored and sliced into thin wedges)
- 3 strips Bacon (Cooked until halfway crisp and chopped)
- 2 tablespoons Fresh Cilantro (Chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water and honey together. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead by hand for 8-10 minutes until the dough is smooth, elastic, and bounces back when poked.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the sauce by mixing crushed tomatoes, oregano, minced garlic, and red pepper flakes in a small bowl. Do not cook the sauce; it will cook on the pizza.
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6
Preheat your oven to its highest setting (usually 500°F/260°C). If using a pizza stone, place it in the oven now to heat up.
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7
Punch down the risen dough to release air. Divide it into two equal portions for thin-crust pizzas or keep as one for a thick-crust feast.
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8
Stretch the dough on a piece of parchment paper or a floured pizza peel. Aim for a 12-inch circle, leaving the edges slightly thicker for a defined crust.
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9
Spread a thin layer of the tomato sauce over the dough, leaving about 1 inch for the border.
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10
Distribute half of the shredded mozzarella evenly over the sauce, then layer the ham, bacon, and pineapple pieces.
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11
Top with the remaining mozzarella. This 'cheese-on-top' method helps lock the pineapple in place and prevents the fruit from drying out.
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12
Carefully slide the pizza (with parchment or directly from the peel) onto the hot pizza stone or a preheated baking sheet.
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13
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling with some charred spots.
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14
Remove from the oven and let rest for 3-5 minutes. This allows the juices from the pineapple to settle so the slice stays firm.
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15
Garnish with fresh cilantro and a drizzle of hot honey if desired. Slice and serve immediately.
💡 Chef's Tips
Always use fresh pineapple rather than canned; the texture is firmer and the flavor is more vibrant. Pat your pineapple pieces dry with a paper towel before adding them to the pizza to prevent a soggy crust. For a professional-grade crust, let your dough cold-ferment in the refrigerator for 24 hours before using. If you don't have a pizza stone, use an upside-down heavy baking sheet for better heat distribution. Don't overload the center with sauce; too much moisture in the middle will lead to a 'soupy' slice.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a fruity Pale Ale to complement the sweet pineapple. A side of spicy jalapeño ranch dressing makes for a perfect crust-dipping experience. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the richness of the cheese. For a non-alcoholic option, try a sparkling hibiscus tea or a classic ginger beer. Offer a small bowl of pickled jalapeños on the side for those who want to add 'heat' to the 'sweet'.