This post was originally published on Sift & Simmer in February 2018. Photos and content updated.
Friday nights are pizza nights in my house.
Mention the word “pizza” and my kids come running. I don’t know anyone who doesn’t like this Italian classic.
There’s something about the simplicity and versatility of sauce, cheese, and bread — you can eat it cold, hot, on-the-run, with a knife and fork, for breakfast, for lunch, or a midnight snack?
WHAT IS A HAWAIIAN PIZZA?
My childhood favourite was Hawaiian pizza — ham and pineapple with a little mozzarella cheese and tomato sauce on pizza dough.
Did you know that Hawaiian pizza is a Canadian invention?
It’s also a contentious topic of debate… whether pineapples belong on pizza?
Anyhow, to make a Hawaiian pizza, you need to make pizza dough.
Pizza dough is literally the foundation of a good pizza — I prefer a crust that isn’t too thick, with some air bubbles, holds up to toppings, is crisp, yet slightly chewy at the same time.
I’ve tried many different versions but have always come back to Bobby Flay’s pizza dough recipe.
It’s a nice light, elastic dough that bubbles up nicely and when cooked on a pizza stone, and gives a perfect amount of “crustiness.”
INGREDIENTS IN PIZZA DOUGH
There are only a few ingredients in pizza dough:
- warm water: dissolves the yeast and adds moisture to the dough
- active dry yeast: leavens the dough and makes it bubbly and active
- granulated sugar: helps to feed the yeast and give the dough a little flavour
- all-purpose flour: regular flour works perfectly fine for this recipe; if you prefer a chewier crust, try using bread flour instead
- sea salt: flavours the dough; you can use kosher salt if you like
- olive oil: adds flavour and richness to the dough
HOW TO MAKE PIZZA DOUGH
Add warm water, yeast, and sugar to a bowl. Give it a mix and leave until the yeast is active and bubbly.
In a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, sea salt and olive oil.
Once the yeast mixture is bubbly, add it into the flour mixture.
Knead the dough until it is smooth and elastic, about 7-8 minutes.
If the dough seems dry, add in a little more water (a tablespoon at a time; conversely if the dough is wet, add in tablespoon of flour, until dough comes together and isn’t too sticky).
Place the dough into a lightly greased bowl. Cover the bowl and leave it a warm location until doubled in size, about 1 hour, depending on how warm your kitchen is.
Preheat the oven to 500F with a baking steel or pizza stone on the bottom rack.
Deflate the risen dough and divide into 3 equal balls.
Tear a large piece of parchment paper.
Stretch the dough onto the parchment, into a disc about 10″ wide and place on the toppings.
HAWAIIAN PIZZA TOPPINGS
For the Hawaiian Pizza, you’ll need:
- cooked ham
- mozzarella cheese
- tomato sauce
Cooked ham: I like using cooked deli ham, but if you’re feeling fancy, you can use prosciutto (add it on after baking the pizza), Canadian bacon, SPAM, or even streaky bacon.
Mozzarella cheese: pizza mozzarella is great for Hawaiian pizza since it melts well and has less moisture than other cheeses.
Tomato sauce: homemade tomato sauce or jarred works fine. Tip: If using jarred sauce, add a pinch of oregano and basil to kick up the flavour.
Pineapples: my preference is to use fresh pineapples, but it can be hard to find fresh all year round; canned pineapples will work just fine. Just make sure to drain the pineapples well and blot them before adding to the dough.
BAKE THE PIZZA
Use a wooden pizza peel to transfer the pizza to the baking steel and bake at 500F for 5-6 minutes.
DO I NEED A PIZZA STONE/BAKING STEEL?
For optimal results, a hot pizza stone or baking steel will give you a crispy bottom.
If you don’t have a pizza stone, you can still make great pizza by baking on large baking sheet.
CAN I MAKE THE DOUGH AHEAD OF TIME?
If you’re crunched for time, you can prepare the pizza dough the day before, and stick it in the fridge to slowly rise.
You can also store portioned out pizza dough in the freezer. When you’re ready to make it, defrost it in the refrigerator the night before.
CAN I USE OTHER TOPPINGS?
Absolutely. You can customize the pizza to your liking.
If you want to change up the tomato sauce, add a smoky barbeque sauce instead — it is super delicious!
CAN I USE THE DOUGH FOR A STROMBOLI?
Yes, it’s the same dough I use for my Pizza Waffles, and would be great in a calzone or stromboli.
OTHER RECIPES YOU MAY LIKE
Be sure to let me know if you try out my Hawaiian Pizza recipe — tag me on Instagram @siftandsimmer and leave me a comment/rating below.
Hawaiian Pizza (Ham & Pineapple Pizza)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 Tbsp active dry yeast
- 1 tsp granulated sugar
- 1 ½ C lukewarm water 110°F, divided
- 3 ½-4 C all-purpose flour plus additional for rolling
- ½ tsp ( sea salt
- 2 Tbsp olive oil plus 2 tsp for greasing bowl
- 5-6 slices diced cooked ham
- 1 C diced pineapple drained and blotted
- 1 ½ C tomato sauce
- 2 C shredded mozzarella cheese
Make the dough:
- Add yeast and sugar into a bowl with ½ C lukewarm water. Give it a stir and set aside until yeast is bubbly and active.
- Add flour and salt into the bowl of a stand mixer fitted with a dough hook.
- While the mixer is running, add the activated yeast, the remaining 1 C of water and 2 tablespoons of the oil and mix until the dough forms smoothly into a ball.
- If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. Note: this dough can be quite moist, so add a little water at a time.
- Knead until dough is smooth and shiny, about 7-8 minutes in the mixer. (If you're making the dough ahead of time, put the dough into a large bowl and cover with plastic wrap or put it into a ziplock bag. Store the dough in the fridge or freezer at this point in time).
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and place in a warm area to double in size, about 1-1.5 hours.
- If you placed the dough into the fridge, take it out 2 hours prior to baking to allow it to warm up.
- Add a baking steel or pizza stone to the bottom rack of the oven. Preheat oven to 500°F/260°C.
- Once the dough has risen, deflate it. Divide the dough into 3 equal balls.
- On a piece of parchment paper, stretch the dough ball into a disc about 10" in diameter.
Add the toppings:
- Spread a few Tbsp of tomato sauce on the dough, add sliced ham, pineapple, and sprinkle with cheese.
- Use a pizza peel to slide the pizza on the preheated pizza stone/baking steel and bake for 5-6 minutes, until golden brown.
- Carefully remove pizza and slice. Serve hot. Repeat with the remaining dough.
Dough recipe adapted from Bobby Flay.