Hawaiian Pizza (Pineapple & Ham) Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g strong bread flour</li> <li class="ingredients-single-item">7g instant dried yeast</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">325ml lukewarm water</li> <li class="ingredients-single-item">30ml olive oil, plus extra for greasing</li> <li class="ingredients-single-item">Semolina or cornmeal for dusting</li> <li class="ingredients-single-item">200g tomato passata (strained tomatoes)</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">2 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item">300g mozzarella cheese, grated</li> <li class="ingredients-single-item">200g cooked ham, diced</li> <li class="ingredients-single-item">220g canned pineapple chunks, drained well</li> <li class="ingredients-single-item">Red pepper flakes (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or steel (recommended)</li> <li class="equipment-single-item">Pizza peel or rimless baking sheet</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Kitchen thermometer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, combine the bread flour, instant dried yeast, and salt, keeping the salt and yeast on opposite sides of the bowl initially (direct contact with salt can kill yeast). Make a well in the center and pour in the lukewarm water (about 35°C/95°F - warm to touch but not hot) and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Knead the dough for 8-10 minutes until smooth, elastic and springy. The gluten development is crucial here - properly kneaded dough should pass the "windowpane test" (when stretched, it should thin out enough to see light through without tearing). Form into a ball and place in an oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for about 1.5-2 hours, or until doubled in size. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough rises, prepare your sauce by mixing tomato passata, tomato paste, minced garlic, dried oregano, sugar, and a pinch of salt in a small saucepan. Simmer gently for 10-15 minutes until slightly thickened. The reduction concentrates flavors and prevents a soggy pizza base. Allow to cool completely before using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place a pizza stone or steel in the oven (if using) and preheat to its maximum temperature (usually 250-275°C/475-525°F) for at least 30 minutes. The intense heat creates a crispy crust that mimics a professional pizza oven. If you don't have a stone, place a heavy baking sheet upside down in the oven to preheat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once risen, gently punch down the dough to release air bubbles, then divide in half. On a surface dusted with semolina or cornmeal (this acts as tiny ball bearings preventing sticking), shape each portion into a disc using your fingertips to press outward, leaving a slightly thicker edge for the crust. Lift and gently stretch using the backs of your hands, allowing gravity to naturally stretch the dough into a 30cm (12-inch) circle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Transfer the shaped dough to a pizza peel or the back of a baking sheet dusted with semolina. Spread half the sauce in a thin layer leaving a 1cm border, then sprinkle with half the mozzarella. The order matters - sauce first prevents the cheese from sliding off, while not overloading with toppings ensures proper cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Distribute half the ham and pineapple chunks evenly over the cheese. Pat the pineapple pieces with paper towels before adding them to remove excess moisture that could make your pizza soggy. For extra flavor development, you could lightly caramelize the pineapple chunks in a hot pan before adding them. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Carefully slide the pizza onto the preheated stone or baking sheet in the oven with a quick forward-back jerking motion. Bake for 8-12 minutes until the crust is golden brown and the cheese is bubbling. The high heat creates the perfect contrast between a crispy exterior and chewy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove the pizza using the peel or a spatula and transfer to a cutting board. Let it rest for 1-2 minutes before slicing to allow the cheese to set slightly. Sprinkle with red pepper flakes if desired. Repeat the process for the second pizza. For the best flavor contrast, serve immediately while the crust is crisp and the cheese is gooey. </li> </ol>