Before sitting down to develop today's recipe I took a poll among friends, family, and random strangers (because I'm that weird person who talks to everyone I stumble across in life.) What I wanted to determine was which pizza toppings were most popular. I was pretty sure that my favorite combination—roasted red pepper, mushroom, caramelized onion, and pesto—wasn't going to make the list. What I wasn't prepared for was the sheer number of people who like pineapple on their pizza.
And to think I was so sure pepperoni was going to be the winner.
I never stopped to consider that pineapple could be a pizza topping, much less one with such a cult following. The other surprising thing was how consistent people were with their pairings: ham or Canadian bacon with nary a vegetable in sight. I felt like there was a little room to improve upon everyone's idea of the perfect Hawaiian pizza, which is how today's recipe came about. The pairing of home made pizza dough, a simple tomato sauce, mozzarella, fresh pineapple, hickory smoked honey ham, and a sprinkling of red onion makes for a mouth-watering combination that you absolutely have to try.
Don't forget to keep reading after the recipe for a quick review of some great tools from OXO that will help you on your quest to make the perfect pizza at home.
makes two14 inch pizzas + extra sauce
for the sauce
28 ounce can of San Marzano whole peeled tomatoes
1 teaspoon sea salt, or more to taste
for the dough
1⅛ cup water + additional tablespoon, as necessary (see notes)
2¼ teaspoons active dry yeast
1 pinch sugar
3 cups King Arthur Bread Flour + additional 1/4 cup
1 teaspoon sea salt
1 tablespoon olive oil
toppings (double if making two pizzas)
½ cup pizza sauce
1 eight ounce ball of fresh mozzarella, sliced
½ cup fresh pineapple, cut into 1 inch chunks
2 slices hickory smoked honey ham
⅛ cup red onion, thinly sliced
pinch of crushed red pepper flakes, or more to taste
for the sauce
- In a food processor, combine whole peeled tomatoes with their juices and sea salt. Pulse 4 - 6 times until the tomatoes are broken up, but still slightly chunky. Taste the sauce and add more salt as needed, then use immediately or refrigerate for up to seven days.
for the dough
- Fill a large glass measuring cup with 1⅛ cup water that is no warmer than 110°F. Add active dry yeast and a pinch of sugar, then stir until everything has dissolved completely. Let the mixture rest for 10 minutes. Your mixture should be slightly bubbly.
- In a large bowl add 3 cups of flour, 1 teaspoon sea salt, and the mixture of water, yeast, and sugar. Mix by hand until all of the ingredients are combined and the dough is sticky and somewhat shaggy looking. If the weather is cool and dry you may need to add additional warm water, so do it slowly, one tablespoon at a time until the dough comes together easily.
- Set the mixing bowl in a warm spot, cover with a towel, and let the dough rest for 30 minutes.
- Dust your work surface with a small amount of flour, then place the dough on top. Knead it firmly and continue to dust with flour until you have a smooth ball of dough. Return the dough to the mixing bowl, cover with a towel, and let it rise on the counter for 2 hours at room temperature (approximately 70°F.)
- Cut the dough into two equal size balls. If you don't plan on making two pizzas take a small amount of olive oil and coat the inside of a large plastic container, add the ball of dough, then cover and and refrigerate for several days.
- Take the remaining ball of dough and slowly stretch it into a round, flat disk. If you're having difficulty with it keeping the shape you want or find it tears easily, let the dough rest briefly, then continue to shape the dough. You'll want a circle that is roughly 14 inches in size.
- Move your oven rack to the lowest setting, then preheat the oven to 450°F
Now build your pizza...
- Top the crust with pizza sauce and spread it evenly over the top of the pizza. Add slices of fresh mozzarella, pineapple chunks, ham, and onion.
- Bake in a preheated oven for approximately 13 - 15 minutes or until the crust is lightly browned along the edges. Remove the pizza from the oven, allow to cool for a few minutes before cutting into slices. Top with a pinch or two of crushed red pepper flakes, then enjoy!
The extra sauce will keep in the refrigerator for about a week, but you can freeze the leftovers for up to three months that way you'll always have some on hand when you want to make pizza. I like to portion mine out into ½ cup containers so I only need to defrost what is needed to make a pizza.
For the sauce I'm partial to using Cento brand San Marzano tomatoes, but can use your favorite whole peeled tomatoes. If you decide to make this sauce using something other than San Marzano tomatoes you may want to add a pinch or two of sugar. San Marzano tomatoes are naturally sweet and less acidic than many other canned tomatoes you'll see on the shelves and the extra bit of sugar will help compensate for the added acidity.
If you have refrigerated one of your balls of dough leave it on the counter for an hour or two, until it has reached room temperature, before use. Once it has warmed up you can stretch it out to fit your pan. If you try to work with cold dough it won't stretch easily and may tear.
Don't forget to keep reading for our review of the products we used for today's recipe.
OXO Good Grips Non-Stick Pro Pizza Pan: I've tried quite a few different methods of making pizza over the years and I'll fully admit to having a preference when it comes to the pan vs stone debate—I do love my pizza stone—but there are a number of instances where using a pan is flat out more convenient.
Most notable is the fact that the prep time for putting together a pizza decreases significantly because you don't need to wait an hour for the pizza stone to reach 450°F. This is great for those times when you want pizza in a hurry and even better when you don't want to warm the house up by keeping the oven on for long periods of time. I rarely make pizza in the summer because it means I'll have the oven on for at least 90 minutes, but by using a pan instead I'm down to 30 minutes tops. For those of you who live up North in the land where houses don't have air conditioners, this is a real plus.
The other thing I really like about this pan is that absolutely nothing sticks to it. This means I don't have to spend time after dinner scrapping off baked-on cheese or sauce, which is a common occurrence with my pizza stone. A quick wash with soap and water is all this pan needs, everything slides right off. The downside to this is that the pizza does tend to move around if I cut it directly on the pan, so I have to make sure I'm twice as careful while I'm slicing up my pizza.
OXO 4" Pizza Wheel and Cutter for Non-Stick Pans: I have an OXO Pizza Wheel that was given to me as a wedding gift and I absolutely love it. Over the past nine years it has sliced its way through hundreds of pizzas and still works great. So, being so highly satisfied with my current wheel I was curious to see how the plastic version that is designed for use with non-stick pans would hold up. I was a little skeptical at first, but it sliced right through my thick crust pizza without a problem and the cheese hardly stuck to it, something I can't say about my trusty metal pizza wheel. If you own a set of non-stick baking sheets or pizza pan this is definitely a piece of equipment you'll want to take a closer look at.
OXO Good Grips Complete Grate & Slice Set: Last but not least, I had a chance to try out OXO's Grate & Slice set, which couldn't have come at a better time. I have good knife skills, but I also have arthritis, so all this rainy weather we've been having has been making my hands ache. It's been difficult to hold on to my knife, but with the Slice & Grate's large handle I was able to produces perfectly uniform slices every single time, with hardly any effort. This nifty tool has been a real asset in the kitchen and it makes short work of putting together the perfect pizza or salad.
The four removable plates give you the option for a coarse or medium grate, as well the slicing surfaces that give a straight or julienne cut. Since the cutting surfaces are removable you have the option of slicing or grating directly over a bowl or you can use the bottom of the container to collect and measure your ingredients as you slice away. When you're done all the pieces, including the handle, fit inside the box. That means there is no chance you'll cut yourself as you're taking it out of the drawer, which is something I've done several times with the blades to my mandoline.
Whether you're just learning how to cook and haven't developed your knife skills yet or you're starting to find holding a knife is becoming increasingly difficult, this is one tool I'd definitely recommend you check out.
This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.
Today's post was sponsored by OXO as part of the Get a Slice of This: The OXO Pizza Campaign through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post.