Hawaiian Pizza

hawaiian pizza

There is a lot of controversy over whether a Hawaiian Pizza is in fact a true pizza.  Believe it or not, this controversy spilled over into the presidential election process in Iceland in 2017, with the President of Iceland declaring that he was fundamentally opposed to pineapple as a pizza topping.  He went so far as to "joke" that, if he could, he would BAN the topping from pizza altogether!  Well, that's too gosh darn bad.  Salty and sweet is a classic combination and I want it on my pizza!  Get over it!

In this recipe, we will be making our own pizza dough.  If you've been following along with my blog, you know that I'm new to using yeast.  Pizza dough was one of the first yeast recipes I ever tried.  I've tinkered with it over the years and have developed this relatively foolproof method.  As long as you have some yeast, some flour, and some warm water, you're practically done already.  I'll walk you through the steps and you'll be a pizza master in no time!

This recipe makes one delicious  sheet pan pizza.  You can even split the dough and make 2 smaller pizzas! You can even make pizza in your cast iron pan.    See the note at the bottom of the recipe for all the details!  Now get going! Make some pizza!

Pizza Crust
 ¾ cup lukewarm water (between 110° and 120° please)
 1 tsp active dry yeast
 1 tsp sugar or honey (I used honey. It doesn't actually add any sweetness to the crust, but it does feed those hungry yeasty beasties)
 3 tbsp olive oil
 2 cups bread flour
 1 tsp fine sea salt
Toppings
 2 tsp olive oil, for brushing on the crust
 A sprinkling of coarse sea salt for the edge of the crust
 ½ cup marinara (Store bought is fine, or I happen to have a great recipe  here)
 2 cups shredded mozzarella cheese
 Sliced pineapple, cut in chunks. I used fresh, but canned is fine.
 Thick sliced ham, cut in chunks
 Thin slices of hot pepper (Optional. I thought I was getting a really spicy habañero pepper. It wasn't 😕, but it looked pretty)
 A sprinkling of crushed red pepper flakes (Also optional. I like things spicy 🔥, despite my pepper problems)

1

Dissolve the sugar or honey in the lukewarm water in the bowl of your stand mixer. I highly recommend using a thermometer to check that the temperature is within the 110° to 120° range. (I didn't at first and my yeast kinda just sat there and did nothing, so I started over.) Sprinkle your yeast over the water and give it a gentle stir. After about 8-10 minutes, the yeast should be munching on that sweet water and the liquid should be nice and frothy. Mmm, yeast froth.

frothy yeast

2

While the yeast are eating lunch, grab another bowl and measure out your flour and salt and whisk them together well. Add the oil to your finished frothy yeast. With the mixer on low, add your flour into the liquid, one large spoonful at a time. You might give it a little help with a rubber spatula from time to time to make sure the flour at the bottom of the bowl gets in on the action. Once all the flour is incorporated, switch over to your dough hook and knead the dough for 3-5 minutes. You'll know it's ready because the dough will be stuck to the hook and will be making a slapping noise against the side of the bowl. It will be sticky, but should look relatively smooth.

mixed pizza dough

3

Transfer your dough to a bowl that has been coated with a few teaspoons of olive oil. Roll the dough in the oil to coat it all over and cover with a piece of plastic wrap that has been sprayed with a little non-stick spray. Now we're going to allow the dough to rise (also known as proofing) for about 1-2 hours. You can even allow it to go overnight in the fridge. Some people swear by this method, but I'm usually not that far ahead of the dinner game. Overnight proofing can create a more light and airy crust, but this quick dough method is amazing as is.

4

Most proofing instructions call for you to place your dough in a warm spot to rise. I don't know about you, but I don't really keep "warm spots" lying about in my house. Nor do I have a fancy proofing box. So, just like in my recipe for milk bread rolls, I made one. Simple. Boil some water in a large bowl of measuring cup in the microwave. Put it on a low rack in your cold oven. Shut the door. Proofing box. Tah Dah 🎉!

proofing box

5

After 1-2 hours your dough should be nice and risen. Isn't science great! Those yeast did a fabulous job! Let's make pizza!

risen pizza dough

6

Plonk your fluffy dough onto a lightly floured counter. Roll it out to your desired size. I went for a rectangularly shaped pizza that would fit on my sheet pan. I don't have a fancy pizza stone anymore. I had one for years, but I rarely used it or remembered to take it out of the oven. I always forgot it was there until I preheated the oven for something else and went "Oops, I heated that pizza stone again!" So now, when I bake a pizza, I just use a sheet pan covered in parchment paper.

Once you've gotten your crust to the right size/shape, roll it onto your rolling pin and transfer it to the sheet pan.

rolling pizza dough

7

Preheat your oven to 500°. Yes, 500°. This takes high heat for a very short amount of time until yum begins! Place your oven rack in the bottom third of the oven. Not the very bottom, but the next level. This is so your crust gets nice and crispy. Brush the edges of your crust with a little bit of olive oil and a light sprinkle of coarse sea salt. This is because crust is an essential part of pizza. We want it to have a little flavor and color, right?

A light schmearing of marinara goes onto the crust first, not too little, not too much. We don't want a soggy bottom. do we?

saucing pizza

8

Now we'll add all of our toppings. Evenly distribute your cheese, leaving a bit of crust free for, I don't know, a handle to hold your slice? Yummy crispy bits? Both. Top with the pineapple, ham, and peppers if you're using them.

hawaiian pizza raw

9

Bake at 500° for about 15 minutes. You'll know it's done when the crust is browned and the cheese is all melty with a few caramelized cheesy parts here and there.

Resist the urge to scald the inside of your face for about 5-10 minutes as the pizza cools to less than solar temperatures. Slice and enjoy! Embrace Hawaiian Pizza in all its salty sweet glory. Doesn't being right taste good?

Now that you are a pizza chef, you can adapt this recipe any way you please. No sauce, a different sauce, other meats or vegetables, just cheese...the variations know no bounds!

hawaiian pizza

10

Make it a Pan Pizza!!:

To make pizza in a cast iron pan, heat your pan in a 500° oven for 10 minutes, add 1 tbs olive oil and then plop your dough in the pan. 𝘾𝙖𝙧𝙚𝙛𝙪𝙡𝙡𝙮 (🔥) spread your dough to the edges and add whatever sauce and toppings you heart desires. Bake at 500° until the crust is puffy and the cheese is all browned and melty (about 10-15 minutes). Tah-da 🎉 PIZZA! You’re welcome.

Ingredients

Pizza Crust
 ¾ cup lukewarm water (between 110° and 120° please)
 1 tsp active dry yeast
 1 tsp sugar or honey (I used honey. It doesn't actually add any sweetness to the crust, but it does feed those hungry yeasty beasties)
 3 tbsp olive oil
 2 cups bread flour
 1 tsp fine sea salt
Toppings
 2 tsp olive oil, for brushing on the crust
 A sprinkling of coarse sea salt for the edge of the crust
 ½ cup marinara (Store bought is fine, or I happen to have a great recipe  here)
 2 cups shredded mozzarella cheese
 Sliced pineapple, cut in chunks. I used fresh, but canned is fine.
 Thick sliced ham, cut in chunks
 Thin slices of hot pepper (Optional. I thought I was getting a really spicy habañero pepper. It wasn't 😕, but it looked pretty)
 A sprinkling of crushed red pepper flakes (Also optional. I like things spicy 🔥, despite my pepper problems)

Directions

1

Dissolve the sugar or honey in the lukewarm water in the bowl of your stand mixer. I highly recommend using a thermometer to check that the temperature is within the 110° to 120° range. (I didn't at first and my yeast kinda just sat there and did nothing, so I started over.) Sprinkle your yeast over the water and give it a gentle stir. After about 8-10 minutes, the yeast should be munching on that sweet water and the liquid should be nice and frothy. Mmm, yeast froth.

frothy yeast

2

While the yeast are eating lunch, grab another bowl and measure out your flour and salt and whisk them together well. Add the oil to your finished frothy yeast. With the mixer on low, add your flour into the liquid, one large spoonful at a time. You might give it a little help with a rubber spatula from time to time to make sure the flour at the bottom of the bowl gets in on the action. Once all the flour is incorporated, switch over to your dough hook and knead the dough for 3-5 minutes. You'll know it's ready because the dough will be stuck to the hook and will be making a slapping noise against the side of the bowl. It will be sticky, but should look relatively smooth.

mixed pizza dough

3

Transfer your dough to a bowl that has been coated with a few teaspoons of olive oil. Roll the dough in the oil to coat it all over and cover with a piece of plastic wrap that has been sprayed with a little non-stick spray. Now we're going to allow the dough to rise (also known as proofing) for about 1-2 hours. You can even allow it to go overnight in the fridge. Some people swear by this method, but I'm usually not that far ahead of the dinner game. Overnight proofing can create a more light and airy crust, but this quick dough method is amazing as is.

4

Most proofing instructions call for you to place your dough in a warm spot to rise. I don't know about you, but I don't really keep "warm spots" lying about in my house. Nor do I have a fancy proofing box. So, just like in my recipe for milk bread rolls, I made one. Simple. Boil some water in a large bowl of measuring cup in the microwave. Put it on a low rack in your cold oven. Shut the door. Proofing box. Tah Dah 🎉!

proofing box

5

After 1-2 hours your dough should be nice and risen. Isn't science great! Those yeast did a fabulous job! Let's make pizza!

risen pizza dough

6

Plonk your fluffy dough onto a lightly floured counter. Roll it out to your desired size. I went for a rectangularly shaped pizza that would fit on my sheet pan. I don't have a fancy pizza stone anymore. I had one for years, but I rarely used it or remembered to take it out of the oven. I always forgot it was there until I preheated the oven for something else and went "Oops, I heated that pizza stone again!" So now, when I bake a pizza, I just use a sheet pan covered in parchment paper.

Once you've gotten your crust to the right size/shape, roll it onto your rolling pin and transfer it to the sheet pan.

rolling pizza dough

7

Preheat your oven to 500°. Yes, 500°. This takes high heat for a very short amount of time until yum begins! Place your oven rack in the bottom third of the oven. Not the very bottom, but the next level. This is so your crust gets nice and crispy. Brush the edges of your crust with a little bit of olive oil and a light sprinkle of coarse sea salt. This is because crust is an essential part of pizza. We want it to have a little flavor and color, right?

A light schmearing of marinara goes onto the crust first, not too little, not too much. We don't want a soggy bottom. do we?

saucing pizza

8

Now we'll add all of our toppings. Evenly distribute your cheese, leaving a bit of crust free for, I don't know, a handle to hold your slice? Yummy crispy bits? Both. Top with the pineapple, ham, and peppers if you're using them.

hawaiian pizza raw

9

Bake at 500° for about 15 minutes. You'll know it's done when the crust is browned and the cheese is all melty with a few caramelized cheesy parts here and there.

Resist the urge to scald the inside of your face for about 5-10 minutes as the pizza cools to less than solar temperatures. Slice and enjoy! Embrace Hawaiian Pizza in all its salty sweet glory. Doesn't being right taste good?

Now that you are a pizza chef, you can adapt this recipe any way you please. No sauce, a different sauce, other meats or vegetables, just cheese...the variations know no bounds!

hawaiian pizza

10

Make it a Pan Pizza!!:

To make pizza in a cast iron pan, heat your pan in a 500° oven for 10 minutes, add 1 tbs olive oil and then plop your dough in the pan. 𝘾𝙖𝙧𝙚𝙛𝙪𝙡𝙡𝙮 (🔥) spread your dough to the edges and add whatever sauce and toppings you heart desires. Bake at 500° until the crust is puffy and the cheese is all browned and melty (about 10-15 minutes). Tah-da 🎉 PIZZA! You’re welcome.

Hawaiian Pizza

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